Italian style stuffed aubergines

Name: Italian style stuffed aubergines
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 aubergines; 2 tbsp olive oil + 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 of mozzarella torn into bite size pieces; Handful fresh white breadcrumbs

3 steps

Prep:10minCook:40min

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

Updated at: Wed, 16 Aug 2023 21:57:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories286.5 kcal (14%)

Total Fat16.9 g (24%)

Carbs25.8 g (10%)

Sugars11.2 g (12%)

Protein11.3 g (23%)

Sodium410.3 mg (21%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2aubergines

2 Tbspolive oil

extra for drizzling

1onion

large, finely chopped

50gpitted green olives

chopped

basil leaves

chopped

125gmozzarella

torn into bite size pieces

fresh white breadcrumbs

Instructions

Step 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.

Step 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.

Step 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.