Stuffed Aubergines Recipe


MethodMain Ingredient


 Olive oil2 Tablespoon
 Onions2 Small, chopped
 Garlic2 Clove (10 gm), crushed
 Tomatoes4 Large, skinned and chopped
 Green olives12 , stoned
 Black pepper To Taste
 Salt To Taste
 Parmesan cheese50 Gram, grated
 Dry breadcrumbs1 Ounce (25 Gram)
 Butter1 Ounce, cut into small pieces (25 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 647

% Daily Value*

Total Fat 74 g114%

Saturated Fat 27.9 g139.6%

Trans Fat 0 g

Cholesterol 95 mg

Sodium 1617.1 mg67.4%

Total Carbohydrates 155 g51.6%

Dietary Fiber 63.1 g252.3%

Sugars 64.2 g

Protein 44 g88.6%

Vitamin A 147.2% Vitamin C 241.3%

Calcium 94.8% Iron 44.2%

*Based on a 2000 Calorie diet


Put the aubergines in a saucepan and cover with water.
Bring to the boil, then cover and simmer for 15 minutes.
Drain well and cut the aubergines in half, lengthways.
Scoop out the flesh, leaving shells 6 mm/1 in thick.
Reserve the shells.
Chop the flesh.
Heat the oil in a frying pan.
Add the onions and garlic and fry until the onions are soft but not brown.
Stir in the tomatoes, olives, aubergine flesh and salt and pepper to taste.
Simmer for 10 minutes.
Fill the aubergine shells with the tomato mixture and place in a baking dish.
Sprinkle the cheese and breadcrumbs over the tops and dot with the pieces of butter.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 minutes.
Serve hot.