Stuffed Aubergines
photo by CookinDiva
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 1 large aubergine
- 2 -3 tablespoons olive oil
- 2 tomatoes
- 1 onion, finely chopped
- 1 garlic clove, grated
- 1 tablespoon fresh basil, torn
- 2 teaspoons sun-dried tomato paste
- 2 tablespoons capers, chopped
- 200 g mozzarella cheese, drained and chopped into small cubes
- 2 tablespoons fresh breadcrumbs
- 2 tablespoons parmesan cheese, finely grated
- salt & freshly ground black pepper
- 8 basil leaves (to garnish)
directions
- Pre-heat the oven to gas mark 4/350F/180°C.
- Wipe the aubergine and trim off the stalk end.
- Cut it lengthways into 8 thin slices about 1/4 inch thick.
- When you get to the bulbous sides, chop these into small pieces and keep aside for the filling.
- Arrange the slices of aubergine side by side on an oiled baking tray, then brush each slice lightly with olive oil and season with salt and pepper.
- Put them into the oven on a high shelf and let them roast for 15 minutes, till they have softened to roll them up easily.
- In a bowl, place the tomatoes and pour boiling water on the tomatoes and after 1 minute drain and slip the skins off.
- Cut each tomato in half and gently squeeze the seeds out (discard the seeds) and then roughly chop the tomatoes.
- Heat oil in a frying pan and fry the onion, chopped aubergine and grated garlic for about 5-10 minutes till softened.
- Then add the chopped tomatoes, torn basil leaves and the sun-dried tomato paste and give it all a good stir and continue to cook for another 5-10 minutes.
- Add in the capers and season with salt and pepper giving it all a good mix.
- Remove the pan from the heat and let the mixture cool slightly.
- When the aubergine slices are cool enough to handle, spread an equal amount of the stuffing all over the slices followed by the chopped mozzarella leaving a border all round to allow expansion.
- Roll up the slices and put them in a greased baking dish, overlapping ends tucked underneath.
- Brush each roll with oil.
- Combine the fresh breadcrumbs and grated parmesan and sprinkle the mixture on top of the aubergine rolls.
- Brush the basil leaves with oil and place on top of each roll.
- Bake in the centre shelf of the oven for about 20-25 minutes till the breadcrumbs and cheese are golden-browned and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p style=margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica;><span style=font-family: Arial, Helvetica, sans-serif; font-size: 13px;><img src=file:///Users/aishayusaf/Library/Caches/TemporaryItems/moz-screenshot.png alt= /><img src=http://i166.photobucket.com/albums/u82/aaliyahsmum_album/bill3.jpg alt= width=402 height=507 /></span></p>
<p><img src=http://i166.photobucket.com/albums/u82/aaliyahsmum_album/Untitled-11.jpg alt= /><br />Today, give a stranger one of your smiles. <br />It might be the only sunshine he sees all day. <br />- H. Jackson Brown, Jr. <img src=http://i166.photobucket.com/albums/u82/aaliyahsmum_album/images.jpg alt= /> <br /> <img src=http://i166.photobucket.com/albums/u82/aaliyahsmum_album/Untitled-11.jpg alt= /> <br /> <br />For a hobby, I'm into photography. I thoroughly enjoy baking, but have to admit, I have two left hands when it comes to decorating cakes! I also do a bit of knitting (beginner's stage) and reading. Stephen King and Dean Koontz are my all time favourite authors, and, of course, LOVE Calvin and Hobbes (does it show??!!) <br /> <br /> <img src=http://i166.photobucket.com/albums/u82/aaliyahsmum_album/chch-atheist.gif alt= /> <br /> <br /> <img src=http://i166.photobucket.com/albums/u82/aaliyahsmum_album/Untitled-1-1.jpg alt= /></p>
<p>I search for recipes that carry ingredients I can get hold of locally (or I have stocked in my cupboard!). Recipes I have posted are ALL tried and tested and have been enjoyed by all! So, I hope you and your family will enjoy as well! <br /> <br />My rating system is fairly simple. Since I only pick recipes that I know my family will enjoy (looking at the list of ingredients), it's either 5 or 4 stars, I do not go any lower. I may sometimes do a bit of tweaking but that is only due to my family's tastes. If I do have problems with a recipe or if it didn't turn out the way it should have done, then I just leave a comment without any rating. <br /> <br /><img src=http://i166.photobucket.com/albums/u82/aaliyahsmum_album/Untitled-12.jpg alt= /></p>