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–+ servings

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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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Cuisine Italian
Servings 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!
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