Name: Italian-style stuffed aubergines
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Italian-style stuffed aubergines

1. 2 aubergines -

2. 2 tbsp olive oil, plus extra for drizzling -

3. 1 large onion, finely chopped -

4. 4 garlic cloves, finely chopped -

5. 12 cherry tomatoes, halved -

6. 50g pitted green olives, chopped -

7. handful basil leaves, chopped -

8. 125g ball vegetarian mozzarella, torn into bite-size pieces -

9. handful fresh white breadcrumbs -

How to cook deliciously - Italian-style stuffed aubergines

1. Stage

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. Stage

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. Stage

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.