Name: Italian-Style Stuffed Aubergines Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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 into bite-size pieces; Handful fresh white breadcrumbs

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Introduction

This Italian-style stuffed aubergine recipe is a delicious way to enjoy tender eggplants filled with a flavorful mix of vegetables, olives, and vegetarian mozzarella. It’s perfect as a comforting main dish or an impressive side that pairs beautifully with a fresh green salad.

The image shows three halves of roasted eggplants placed in a black round pan. Each eggplant half is topped with a thick layer of melted white cheese scattered with golden-brown breadcrumbs. Under the cheese, small pieces of red tomatoes and some minced brownish meat or vegetables can be seen, adding color and texture. The eggplants’ purple skin is visible at the edges. Green chopped herbs are sprinkled on top, adding a fresh look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 into bite-size pieces
Handful fresh white breadcrumbs

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 7). Slice the aubergines in half lengthways, keeping the stem intact. Use a small knife to cut a ½-1cm border inside each aubergine half, then scoop out the flesh with a teaspoon to create four shells. Brush the shells with a little olive oil, season with salt and pepper, place them in a baking dish, cover with foil, and bake for 20 minutes.
Step 2: Meanwhile, chop the scooped-out aubergine flesh and set aside. Heat the remaining olive oil in a non-stick frying pan over medium heat. Add the chopped onion and cook until softened. Stir in the chopped aubergine flesh and cook until tender.
Step 3: Add the garlic and halved cherry tomatoes to the pan and cook for 3 more minutes. Then stir in the chopped olives, chopped basil, torn mozzarella pieces, and season with salt and pepper to taste. Mix well to combine all the ingredients.
Step 4: Remove the aubergine shells from the oven once tender and lower the oven temperature to 200°C (180°C fan/gas mark 6). Spoon the vegetable and cheese mixture into the aubergine shells, sprinkle with fresh breadcrumbs, and drizzle with a little more olive oil.
Step 5: Return the stuffed aubergines to the oven and bake for 15-20 minutes, until the cheese is melted and gooey and the breadcrumbs turn golden brown. Serve warm alongside a fresh green salad.

Tips & Variations

For extra flavor, add a pinch of chili flakes to the filling for a mild heat.
You can substitute vegetarian mozzarella with regular mozzarella or a vegan cheese alternative.
Try mixing in chopped sun-dried tomatoes or roasted red peppers for a different twist.
Use whole wheat breadcrumbs for a healthier option.

Storage

Store any leftover stuffed aubergines in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C until warmed through to keep the texture and flavor best. Avoid microwaving, as it can make the breadcrumbs soggy.

How to Serve

The dish shows three eggplant halves laid out in a black pan, each topped with multiple layers: a base of roasted purple eggplant flesh, scattered cooked pieces of red and yellow vegetables, a thick layer of melted creamy white cheese, and a golden-brown crumbly topping all sprinkled with fresh chopped green parsley, giving it a textured and colorful look. The edges of the eggplants are visible with deep purple skin. The lighting casts a warm tone on the dish, highlighting the melted cheese and crispy crumb crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead and store it in the fridge. Assemble and bake the aubergines just before serving to keep them fresh and tasty.

Can I use regular eggplants instead of aubergines?

Aubergine is another name for eggplant, so they are the same vegetable. This recipe specifically works well with medium to large eggplants that can be halved and hollowed out easily.