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If you’re looking for a comforting and flavorful dish that’s easy to prepare, these stuffed aubergines are just the ticket!
This recipe transforms simple ingredients into a satisfying meal, combining tender aubergine shells with a delicious mix of vegetables, olives, and gooey mozzarella.
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Perfect for a weeknight dinner or a casual get-together, this dish is both hearty and healthy, and it’s sure to impress even the most discerning palate.
Give it a try and enjoy a taste of Mediterranean delight right from your kitchen!
Ingredients
- 2 aubergines
- 2 tablespoons olive oil, plus a bit more for drizzling
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 12 cherry tomatoes, halved
- 50 grams pitted green olives, chopped
- A handful of basil leaves, chopped
- 125 grams vegetarian mozzarella, torn into bite-sized pieces
- A handful of fresh white breadcrumbs
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Instructions
Step 1: Prep the Aubergines
- Preheat your oven to 220°C (200°C fan) or gas mark 7.
- Slice the aubergines in half lengthways, making sure to leave the stem intact.
- Use a small knife to carefully cut a border inside each aubergine, about ½-1cm thick. Scoop out the flesh with a teaspoon, creating 4 empty aubergine shells.
- Brush the insides of the shells with a little olive oil, season with salt and pepper, and place them in a baking dish.
- Cover the dish with foil and bake in the oven for 20 minutes.
- While the shells bake, chop up the scooped-out aubergine flesh and set it aside.
Step 2: Make the Filling
- Heat the remaining olive oil in a non-stick frying pan over medium heat.
- Add the finely chopped onion and cook until it becomes soft and translucent.
- Stir in the chopped aubergine flesh and cook until it’s fully softened.
- Add the garlic and cherry tomatoes to the pan, cooking for an additional 3 minutes.
- Mix in the chopped green olives, basil leaves, mozzarella, and season to taste.
Step 3: Stuff and Bake
- Once the aubergine shells are tender, remove them from the oven and reduce the temperature to 200°C (180°C fan) or gas mark 6.
- Carefully spoon the filling mixture into the aubergine shells.
- Sprinkle the tops with fresh breadcrumbs and drizzle with a little more olive oil.
- Return to the oven and bake for another 15-20 minutes, until the cheese is melted and gooey, and the breadcrumbs are golden brown.
Step 4:Serve
- Enjoy these tasty stuffed aubergines with a fresh green salad on the side.
- Bon appétit!
FAQs
Can I use a different type of cheese?
Yes! If you don’t have vegetarian mozzarella, you can substitute with any cheese that melts well, like cheddar or gouda. Just keep in mind that the flavor and texture might vary slightly.
How do I avoid soggy breadcrumbs?
To prevent soggy breadcrumbs, make sure the filling is well-drained and not too wet. Also, a quick drizzle of olive oil on the breadcrumbs before baking helps them crisp up nicely.
Quick and Easy Italian-Style Stuffed Aubergines
These stuffed aubergines are a simple and flavorful dish filled with a savory mixture of vegetables, olives, mozzarella, and breadcrumbs, perfect for an easy weeknight meal.
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RateServings: 4
Ingredients
- 2 aubergines
- 2 tbsp olive oil, plus extra for drizzling
- 1 large onion finely chopped
- 4 cloves garlic cloves finely chopped
- 12 cherry tomatoes, halved
- 50 grams pitted green olives chopped
- A handful of basil leaves chopped
- 125 grams ball of vegetarian mozzarella torn into bite-sized pieces
- A handful of fresh white breadcrumbs
Instructions
Prep the Aubergines
- Preheat your oven to 220°C (200°C fan) or gas mark 7.Slice the aubergines in half lengthways, making sure to leave the stem intact.Use a small knife to carefully cut a border inside each aubergine, about ½-1cm thick. Scoop out the flesh with a teaspoon, creating 4 empty aubergine shells.Brush the insides of the shells with a little olive oil, season with salt and pepper, and place them in a baking dish.Cover the dish with foil and bake in the oven for 20 minutes.While the shells bake, chop up the scooped-out aubergine flesh and set it aside.
Make the Filling
- Heat the remaining olive oil in a non-stick frying pan over medium heat.Add the finely chopped onion and cook until it becomes soft and translucent.Stir in the chopped aubergine flesh and cook until it's fully softened.Add the garlic and cherry tomatoes to the pan, cooking for an additional 3 minutes.Mix in the chopped green olives, basil leaves, mozzarella, and season to taste.
Stuff and Bake
- Once the aubergine shells are tender, remove them from the oven and reduce the temperature to 200°C (180°C fan) or gas mark 6.Carefully spoon the filling mixture into the aubergine shells.Sprinkle the tops with fresh breadcrumbs and drizzle with a little more olive oil.Return to the oven and bake for another 15-20 minutes, until the cheese is melted and gooey, and the breadcrumbs are golden brown.
Serve
- Enjoy these tasty stuffed aubergines with a fresh green salad on the side. Bon appétit!
hey, can i just grill the aubergines instead of baking them, Sandra? wanna try something different.
Love the idea of stuffing aubergines, it’s a great low carb option and you can really pack them with nutrients with the right filling
totally, its super customizable too
so where does the steak go in this recipe asking for a friend haha
I’m curious about the choice of breadcrumbs. Would whole wheat breadcrumbs alter the flavor or texture significantly, Sandra?
Using gouda instead of mozzarella could overwhelm the delicate flavor of the aubergines, don’t you think?
Gouda’s great if you’re into that rich taste, depends on the palate.
Bake, stuff, serve, wow never would’ve guessed that’s how you make stuffed aubergines. Groundbreaking, Sandra.
looks easy enough even i might not mess it up, excited to try this out!