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Italian-style stuffed aubergines

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 266
  • Carbohydrates 14
  • Saturated Fat 6
  • Sugar 7
  • Protein 9
  • Fat 20
  • Fibre 5
  • Salt 1.17

Nutrition per serving

  • Calories 266
  • Carbohydrates 14
  • Saturated Fat 6
  • Sugar 7
  • Protein 9
  • Fat 20
  • Fibre 5
  • Salt 1.17

Ingredients

  • 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

Method

  1. Heat oven to 220C/200C fan/gas 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 and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.

  2. Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.

  3. When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

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