Stuffed Aubergine Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
MethodMain Ingredient


 Aubergines2 Medium
 Olive oil/Melted butter2 Teaspoon
 Cooked bacon2 Ounce, diced
 Chopped hard cooked eggs1 Tablespoon
 Chopped cooked onion1 Tablespoon
 Tomato1 , skinned and chopped
 Fresh breadcrumbs2 Ounce
 Cheddar cheese5 Ounce, grated
 Tomato sauce/1/2 pint cheese sauce1⁄2 Pint
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1380 Calories from Fat 741

% Daily Value*

Total Fat 84 g129%

Saturated Fat 39.6 g198%

Trans Fat 0 g

Cholesterol 265.6 mg

Sodium 2862.3 mg119.3%

Total Carbohydrates 98 g32.7%

Dietary Fiber 30.5 g121.9%

Sugars 36.3 g

Protein 71 g141.5%

Vitamin A 80% Vitamin C 104.1%

Calcium 122.4% Iron 39.9%

*Based on a 2000 Calorie diet


Wash the aubergines and remove the stalk, then cut in half lengthwise.
Cut round each half aubergine 1/4-inch from the skin and then criss-cross cut the surface lightly to ensure even cooking.
Sprinkle with salt and olive oil or melted butter.
Put on a greased baking tin in a moderately hot oven (400°F - Gas Mark 5) until the centre is nearly cooked, 15-20 minutes.
Make the stuffing by mixing all the ingredients together, except sauce (reserve 1 oz.cheese).
Scoop out about half the flesh from the centre of the cooked aubergines, chop up and add to the stuffing.
Fill the aubergine cases with the stuffing, sprinkle with remaining cheese and return to the oven for a further 15 minutes.
Serve hot with tomato or cheese sauce.