Ingredients
- 2 Aubergines
- 1 Diced Red Peppers
- 1 Diced Onions
- 1 Clove Garlic
- 125g Mozzarella
- 2 Tbsp Basil
- 80g Breadcrumbs
- 1 Tbsp Sage
- Salt
- Pepper
- 1 Tbsp Olive Oil
Directions
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!
Steps
1 Done | Prepare the fillingCut 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. |
2 Done | 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. |
3 Done | Once the filling has sweated add the basil, sage and season with salt and pepper and take off the heat. |
4 Done | Prepare the AuberginesWhile 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. |
5 Done | Stuff the AuberginesTake 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. |
6 Done | CookingPlace 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. |
7 Done | OptionalYou do not need to eat the skin. The stuffed aubergines can also be spooned back out and served as a side dish. |