Italian stuffed eggplant | We like fresh cooking

Preparation

Preparation 60 minutes

Pre heat the oven to 220°C/428°F.
Slice the eggplant in half lengthways, leaving the stem intact.
Use a small knife to cut a border inside each eggplant about ½-1cm thick.
Use a teaspoon to 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.
Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft.
Add the chopped eggplant flesh and cook through.
Tip in the garlic and tomatoes and cook for 3 mins more.
Stir in olives, basil, mozzarella and seasoning.
When the eggplant shells are tender, remove from the oven and reduce heat to 200°C/392°F
Pile stuffing into the eggplant 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 and enjoy!

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