By Andreea
Italian style stuffed aubergines
3 steps
Prep:10minCook:40min
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead
Updated at: Wed, 16 Aug 2023 21:57:57 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
7
Low
Nutrition per serving
Calories287.4 kcal (14%)
Total Fat17 g (24%)
Carbs25.8 g (10%)
Sugars11.5 g (13%)
Protein11.3 g (23%)
Sodium454.4 mg (23%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
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.
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 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.
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