Italian-style stuffed aubergines

Name: Italian-style stuffed aubergines
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $11.05 /serving

Author : Good Food team

josh eagleton 30 60 minutes 4 servings

Ingredients

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2 aubergines2 tbsp olive oil, plus extra for drizzling1 large onion, finely chopped4 garlic cloves, finely chopped12 cherry tomatoes, halved50 grams pitted green olives, choppedhandful basil leaves, chopped125 grams ball vegetarian mozzarella, torn into bite-size pieceshandful fresh white breadcrumbs

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Instructions

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Step 1

Heat oven to 220C/200C fan/gas 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 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.