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Thursday, 23 April 2015

Italian Style Stuffed Aubergines / Eggplants

Italian-style stuffed aubergines

Forget stuffed peppers and instead consider serving this great, Italian Style, stuffed aubergine dish instead. Tastes great with baked fish and a green salad, but the choice is yours. What would you serve these aubergines with?

Ingredients:
Serves 4
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 (optional)

Method:
1. Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, 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.
2. Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
3. When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, and if using breadcrumbs, sprinkle with the breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. 


Some may prefer not to use breadcrumbs why not add a little grated cheddar cheese instead.

A lovely recipe - see original here

All the best Jan 

9 comments:

The Happy Whisk said...

Lookin' good.

Lowcarb team member said...

Hi 'Whisk' - thanks for your comment. I love aubergines and they taste good cooked this way.

All the best Jan

The Happy Whisk said...

I'm not a fan of them cooked with skins but other than that, these are on my Top Pick Vedge List.

Have a Yummy Day :-)

Lowcarb team member said...

Hi 'Whisk' - I usually cook my aubergine with skin on ... but I do agree if they are an older aubergine it can certainly help to peel the skin off.
They certainly are in my 'Top Pick Veggie List'

You have a yummy day too :-)

All the best Jan

The Happy Whisk said...

Interesting. The only time I really ate it with skin was when I grew them myself. But those were organic heirloom and were delish.

But store bought, fresh or old, that skin has to go for me.

Sipping some cold ginger lemon tea. Absolute heaven.

Cheers and boogie boogie.

PlumPetals said...

I made grilled aubergines earlier this week - they're absolutely delicious and so versatile in terms of stuffing accompaniments :) Thanks for sharing!

Lowcarb team member said...

Hi 'Whisk' - it's great to have home grown if you can ... and even better if they are organic!

Cold Ginger Lemon Tea ... nice.

Take Care

All the best Jan

Lowcarb team member said...

Hi Plum Petals - thanks for your comment. Good to hear about your grilled aubergines ... I often just slice and either grill or fry them, add a little grated cheese too - delicious.

Have a good weekend

All the best Jan

fitteratfortyish said...

Sounds delicious! I always wonder what to do with aubergines. Pinning this to make in future. Thanks for posting!
Wendy