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Stuffed Mediterranean Aubergines

Good for dietary types:

Vegetarian

Download the print version here

Prep Time:

10 minutes

Cook Time:

50 minutes

Difficulty level:

Medium

Serves: 

4

Nutrition

Sodium:

385.4mg

Calories:

355 kcal

Protein

15.5g

Potassium:

1562mg

Fibre:

18.2g

Carbohydrates:

26.9g

Fat:

15.8g

Saturated Fats:

5.8g

Polyunsaturated Fats:

1.3g

Monounsaturated Fats:

5.8g

Sugar:

24.3g

Vitamin A:

8%

Vitamin C:

42.3%

Calcium:

34.1%

Iron:

16.7%

About the Recipe

These delicious, decadent stuffed Aubergines, roasted and oozing with cheese will make any vegetable swerve watering at the mouth.

This makes a fabulous side dish to any Mediterranean dinner, from Greece to Libya, Italy to Lebanon.

I love serving this alongside a roast lamb with boiled potatoes and Green salad on a warm sunny Sunday instead of a traditional Roast.

But make it your own and have it with chicken kebabs and Greek salad, with lamb koftas or part of a mezze or on their own and add some pine nuts on the top. It also makes a great Vegan dish by taking out the cheese and sprinkling with ground walnuts and toasted pine nuts. There are no rules.

The nutrients are worked out for 2 half's of Aubergine per person, which is super filling and a meal in itself , but 1 half will be plenty being served with other dishes

Ingredients

  • 4 Aubergine

  • 1 Onion

  • 2-3 cloves of garlic

  • 2 tbsp of Olive Oil

  • 1 400g tin of tomatoes

  • 1 tsp Mixed herbs

  • 50g Parmesan

  • 100g Mozzarella

  • Salt and pepper (to taste)

Preparation

Steps


  1. Cut each Aubergine into half lengthways. Shell out the flesh using a knife to score squares and a spoon to scoop out the flesh, being careful not to pierce the skin. Rub with half the olive oil and salt and pepper, ensuring the inside and outside is well coated

  2. Roast the shells in the oven for 15-20 minutes on 180oC turning halfway through, leaving the Aubergine flesh to one side.

  3. While they are roasting, slice up the onion and fry in olive oil with some minced garlic for around 5-10 minutes on a high heat, stirring occasionally until browned and softened. Add the Aubergine flesh, and continue to stir until all the flesh softens. This should take another 5 minutes

  4. Add the tinned tomatoes, herbs and some salt and pepper to the mixture and turn down the heat. Leave to simmer until reduced, for around 15-20 minutes

  5. After that time, take the shells out of the oven, stuff with the tomato mixture and sprinkle grated cheese on the top.

  6. Put them back into the oven and roast for another 20-25 minutes or until the cheese is bubbling.

  7. Take out of the oven and serve with some roast lamb or Chicken.

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