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Stuffed Aubergines


  • 1 Aubergine
  • 6-8 Cherry tomatoes
  • ½ Courgette
  • 15 g Basil (finely chopped)
  • 50 g Grated cheese (cheddar)
  • 1 tbsp Garlic-infused oil
  • 8 Black olives


  • Preheat the oven to 220 degrees Celsius or gas mark 7.
  • Slice the aubergine in half length-ways, and score a criss-cross pattern. Remove the aubergine flesh carefully and place to one side.
  • Brush the aubergine shells with garlic-infused oil, season well and bake in the oven.
  • While the aubergine is baking, finely chop the olives, cherry tomatoes, courgette and aubergine flesh.
  • Fry a little oil in a pan and add the finely chopped vegetables.
  • Once softened, add the basil and remove the aubergine shells from the oven. Turn the oven down to 200 degrees Celsius or gas mark 6.
  • Stuff the shells with the filling mixture and top with grated cheddar cheese.
  • Bake in the oven for 15-20 minutes, then serve.