Stuffed aubergines

Prep: 10 mins
Cook: 40 mins
Stuffed aubergines
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.


Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Cheese, Vegetables, Oil, Bread

Recipe Type
Dinner, Easy, Healthy


Level of Difficulty

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