Stuffed aubergines
Prep:
10 mins
Cook:
40 mins
These Italian inspired stuffed aubergines are scrumptious and healthy.
2 aubergines
2 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
4 garlic cloves, finely chopped
12 cherry tomatoes, halved
50g pitted green olives, chopped
Handful basil leaves, chopped
125g ball vegetarian mozzarella, torn into bite-size pieces
Handful fresh white breadcrumbs
Fresh parsley, chopped finely to serve (optional)
Preheat the oven to 220°C / 425°F / Gas mark 7.
Slice the aubergines in half lengthways, leaving the stem intact.
Using a small knife, cut a border inside each aubergine about ½-1cm thick.
Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells.
Brush these with a little of the oil, season with salt and pepper and place in a baking dish.
Cover with foil and bake for 20 minutes.
Chop the scooped out flesh and set aside.
In a non-stick frying pan, add the oil and cook the onion until soft.
Add the chopped aubergine flesh and cook through.
Tip in the garlic and tomatoes and cook for 5 minutes more.
Stir in olives, basil, mozzarella and seasoning.
Remove the aubergine shells from the oven and reduce the heat to 200°C / 400°F / Gas mark 6.
Blitz 2 slices of bread in a food processor until breadcrumbs are achieved.
Stuff the shells with the filling, sprinkle with breadcrumbs and drizzle with a little more oil.
Bake for 15-20 minutes, until the cheese is melted and the breadcrumbs are golden.
Scatter the parsley over the aubergines if using.
Serve with a green salad if you like.
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Cheese, Vegetables, Oil, Bread
Recipe Type
Dinner, Easy Recipes, Healthy
Cuisine
Italian
Level of Difficulty
Easy
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