Italian stuffed eggplant


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!