Veggie stuffed aubergine

Adapted from the original recipe.

Ingredients List

  • 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

  1. Heat the oven to 220C/200C 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
  2. Brush the shells with oil, season, place in a baking dish, cover with foil and bake for 20 minutes
  3. Heat the remaining oil in a pan, cook the onion until soft, then add the chopped aubergine flesh and cook through
  4. Stir in the garlic and tomatoes and cook for 3 more minutes, then mix in the olives, basil, mozzarella and seasoning
  5. Take the shells out of the oven and reduce the heat to 200C/180C fan/gas 6. Fill with the stuffing, sprinkle with breadcrumbs, drizzle with oil
  6. Bake for 15-20 minutes until the cheese is melted and the breadcrumbs are golden. Serve with a green salad

Notes & thoughts

Really tastey, dont forget to leave a good size rim of flesh when hollowing out the aubergene