Italian-style Stuffed Aubergine Recipe
This Italian-style stuffed aubergine recipe is a perfect vegetarian alternative, great as either a started or part of a main meal. It only takes 10 minutes to prep and 40 minutes to cook, serving 4 people altogether. To serve more guests or more of the family, adjust the measurements accordingly.
For this stuffed aubergine recipe, you'll need:
- 2 aubergines;
- 2 tbsp of olive oil, and some extra for drizzling (optional);
- 1 large finely chopped onion;
- 4 finely chopped garlic cloves;
- 12 halved cherry tomatoes;
- 50g of pitted olives, chopped;
- A handful of chopped basil;
- 125g of vegetarian mozzarella, torn into small chunks;
- A handful of white breadcrumbs.
Pre-heat the oven to 220C, 200C for fan assisted ovens or number 7 for gas ovens. Leaving the stem in tact, slice the aubergines in half length-ways and cut a border inside each vegetable about 1cm thick. Scoop out the inside of the aubergine flesh, which should leave you with three aubergine shells.
Take the aubergine flesh and cut into small pieces. Brush the inside of the aubergine shells with a little oil and season before placing onto a baking dish. Cover the skins with foil and bake for 20 minutes.
While the aubergine is baking, add the remaining olive oil to a frying pan and added the chopped onions. Cook until soft, then add the chopped aubergine flesh. Once cooked through, add the chopped garlic and the tomatoes. Cook for a further three minutes, then sitr in seasoning, olive oil, mozzeralla and basil.
Once the aubergine shells are soft, remove from the oven and reduce oven temperature by 20C. Pile the stuffing into the shells, sprinkle with breadcrumbs and cook for 15 - 20 minutes, or until the mozzeralla is golden and the breadcrumbs are crispy.
Nutritional Value and Serving Suggestions
If you follow the ingrediants and measurements to the letter, the stuffed aubergine recipe should provide you with 266 kcalories, 9g of protein, 14g of carbohydrates, 20g of fat, 6g saturated fat, 5g of fibre, 7g of sugar and 1.17 of salt.
You can served the stuffed aubergines with a green salad for a healthy lunch, or serve with rice for a main meal.