Italian stuffed eggplant

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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