Hairy Bikers Stuffed Aubergines Recipes

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STUFFED AUBERGINES



Stuffed aubergines image

A great example of 'cucina povera' (kitchen of the poor), simple, yet flavoursome peasant-style Italian cooking at its best.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 13

4 large aubergines
6 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp dried thyme
1 tsp dried oregano
pinch dried red chilli flakes (optional)
4 tomatoes, skinned and roughly chopped
50g/1¾oz white breadcrumbs (ciabatta is good)
25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese, freshly grated
½ unwaxed lemon, finely grated zest only
handful fresh basil leaves, shredded
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh.
  • Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes.
  • Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened.
  • Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover.
  • Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated.
  • Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.
  • Bake the aubergines, uncovered, for 25-30 minutes, or until the filling is hot and the top has lightly browned. Serve.

ITALIAN-STYLE STUFFED AUBERGINES



Italian-style stuffed aubergines image

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into 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.

Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium

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