Veggie stuffed aubergine — Adapted from the original recipe (opens in a new tab) Method ↓ Metric US Print Ingredients Copy 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 Handful fresh white breadcrumbs Method Cook 01 Heat the oven to 220°C/200°C fan/gas 7. Halve the aubergines lengthways, keeping the stems intact, and cut a border 1/2-1cm thick inside each half. Scoop out the flesh with a teaspoon to leave 4 shells, and chop the flesh 02 Brush the shells with oil, season, place in a baking dish, cover with foil and bake for 20 minutes 03 Heat the remaining oil in a pan, cook the onion until soft, then add the chopped aubergine flesh and cook through 04 Stir in the garlic and tomatoes and cook for 3 more minutes, then mix in the olives, basil, mozzarella and seasoning 05 Take the shells out of the oven and reduce the heat to 200°C/180°C fan/gas 6. Fill with the stuffing, sprinkle with breadcrumbs, drizzle with oil 06 Bake for 15-20 minutes until the cheese is melted and the breadcrumbs are golden. Serve with a green salad Notes & thoughtsReally tastey, dont forget to leave a good size rim of flesh when hollowing out the aubergene Filed under Vegetables Vegetarian Main