Stuffed eggplant

Stuffed eggplant

Nutrition and additional information


Nutrition: per serving

  • kcal 266
  • fat 20g
  • saturates 6g
  • carbs 14g
  • sugars 7g
  • fibre 5g
  • protein 9g
  • salt one.17g


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  • 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
  • Heat oven to 220C/200C fan/gasoline seven. Slice the aubergines in half lengthways, leaving the stem intact. Employing a little knife, cut a border within every aubergine about -1cm thick. Utilizing a teaspoon, scoop out the aubergine flesh, so that you have four shells. Brush these with a small of the oil, season and area in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and spot to 1 side.

    Meanwhile, include the remaining oil to a non-stick frying pan. Tip in the onion and cook right up until soft. Include the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins a lot more. Stir in olives, basil, mozzarella and seasoning.

    When the aubergine shells are tender, remove from the oven and minimize heat to 200C/180C fan/gasoline 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a small more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

    Joss Whedon

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