- 2 Aubergines
- 1 Diced Red Peppers
- 1 Diced Onions
- 1 Clove Garlic
- 125g Mozzarella
- 2 Tbsp Basil
- 80g Breadcrumbs
- 1 Tbsp Sage
- 1 Tbsp Olive Oil
The Aubergine season is from May to mid October and this Albanian recipe is a great one to make any time. Stuffed Aubergines can be made as a main meal or scoop out the filling and present as a side dish.
Did you know that an Aubergine is also know as eggplant… is actually a fruit… and is a form of berry!
Prepare the filling
Cut the Aubergines into half, long ways. Using a knife cut a border into it about 1cm away from the edge to around 2mm from the skin at the bottom, then using a spoon scoop out the Aubergine.
Add the aubergine that's scooped out into a large pan with the onion, red pepper, garlic and a drizzle of olive oil. sweat for 15 minutes until soft.
Once the filling has sweated add the basil, sage and season with salt and pepper and take off the heat.
Prepare the Aubergines
While the filling mixture is sweating, place the 4 half's of Aubergine into a dish, season with olive oil, salt and pepper and cover the dish with foil. Place into the oven at 180 degrees for 20 minutes.
Stuff the Aubergines
Take the aubergine half's out of the oven and use the mixture to stuff the them - fill them as much as possible. Add chunks of mozzarella on top and sprinkle 2 tbsp of breadcrumbs per half over the top.
Place the stuffed aubergines back in the oven until the mozzarella and breadcrumbs are golden - about 25 minutes. The stuffed Aubergines will be soft and tender.
You do not need to eat the skin. The stuffed aubergines can also be spooned back out and served as a side dish.