Italian-Style Stuffed Aubergines Recipe
Introduction
Italian-style stuffed aubergines are a flavorful and satisfying vegetarian dish perfect for a cozy dinner. These tender aubergine shells are filled with a savory mix of tomatoes, olives, basil, and gooey mozzarella, then baked to golden perfection. Serve them alongside a fresh green salad for a complete meal.
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: Heat 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 border about ½ to 1 cm thick inside each aubergine half, then scoop out the flesh with a teaspoon, creating 4 hollow shells. Brush the shells with some olive oil, season with salt and pepper, place them in a baking dish, cover with foil, and bake for 20 minutes. Chop the reserved aubergine flesh and set aside.
- Step 2: While the aubergine shells bake, heat the remaining olive oil in a non-stick frying pan. Add the chopped onion and cook over medium heat until soft. Stir in the chopped aubergine flesh and cook through. Add the garlic and cherry tomatoes, cooking for an additional 3 minutes. Mix in the chopped olives, basil, mozzarella pieces, and season to taste.
- Step 3: Remove the aubergine shells from the oven once tender. Reduce the oven temperature to 200°C (180°C fan)/gas mark 6. Fill the aubergine shells generously with the stuffing mixture. Sprinkle breadcrumbs over the top and drizzle with a little more olive oil.
- Step 4: Return the stuffed aubergines to the oven and bake for 15–20 minutes, until the cheese melts and becomes gooey, and the breadcrumbs turn golden brown. Serve warm with a fresh green salad.
Tips & Variations
- For added depth, sprinkle some grated Parmesan over the breadcrumbs before baking if not vegan.
- Swap vegetarian mozzarella for regular mozzarella or vegan cheese to suit dietary preferences.
- Add a pinch of chili flakes to the stuffing for a subtle spicy kick.
- Use gluten-free breadcrumbs if you need to avoid gluten.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C (160°C fan) until warmed through to maintain the texture and flavor. Avoid microwaving to keep the aubergine shells from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffing in advance?
Yes, you can prepare the stuffing mixture a day ahead and store it in the fridge. When ready, fill the aubergine shells and bake as instructed.
What can I serve with stuffed aubergines?
A light green salad or a simple grain like couscous or quinoa complements the dish well, balancing the richness of the filling.
PrintItalian-Style Stuffed Aubergines Recipe
This Italian-style stuffed aubergines recipe features baked aubergine shells filled with a savory mixture of sautéed onion, garlic, tomatoes, green olives, fresh basil, and vegetarian mozzarella. Topped with crispy breadcrumbs and baked to golden perfection, this dish is a flavorful vegetarian main or side that pairs wonderfully with a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Aubergines
- 2 aubergines
- 2 tbsp olive oil, plus extra for drizzling
For the Filling
- 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
- Prepare and Bake Aubergine Shells: Heat the oven to 220°C (200°C fan)/gas mark 7. Slice the aubergines lengthways in half, keeping the stem intact. Using a small knife, cut a border about ½ – 1 cm thick inside each aubergine half. With a teaspoon, scoop out the aubergine flesh to create four hollow 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 until slightly tender.
- Cook the Filling: While the aubergine shells bake, 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 finely chopped onion and cook until soft and translucent. Stir in the chopped aubergine flesh and cook through. Add the garlic and cherry tomatoes, cooking for an additional 3 minutes. Finally, mix in the chopped green olives, chopped basil, vegetarian mozzarella, and season to taste with salt and pepper.
- Stuff and Bake Aubergines: Once the aubergine shells are tender, remove them from the oven and reduce the oven temperature to 200°C (180°C fan)/gas mark 6. Fill each aubergine shell generously with the prepared filling. Sprinkle the tops with fresh white breadcrumbs and drizzle a little more olive oil over the breadcrumbs. Return to the oven and bake for 15-20 minutes until the cheese is melted and gooey and the breadcrumbs are golden brown.
- Serve: Remove from the oven and serve hot, ideally alongside a fresh green salad to complement the rich flavors.
Notes
- You can substitute vegetarian mozzarella with regular mozzarella if you prefer.
- For a vegan version, replace mozzarella with a plant-based cheese alternative and use vegan breadcrumbs.
- Ensure aubergine shells are not overcooked initially to maintain their structure during stuffing.
- Feel free to add chopped nuts like pine nuts to the filling for added texture.
- This dish can be prepared ahead of time and baked just before serving.
Keywords: Italian stuffed aubergines, vegetarian aubergine recipe, baked aubergine, vegetarian mozzarella, healthy Italian dinner
