Baked aubergines with olives and breadcrumbs recipe
For a healthy Mediterranean-inspired dinner, try this simple baked aubergines recipe. Aubergines are baked until meltingly soft, before the flesh is scooped out and mixed with cheese, olives and crispy croutons. Load back into the aubergines and bake until the cheese is melted for a delicious veggie dinner.
See method- Serves 4
- 15mins to prepare and 50mins to cook
- 216 calories / serving
Ingredients
- 2 aubergines, halved lengthways and sliced
- 3tbsp extra-virgin olive oil
- 2 garlic cloves, finelychopped
- 1 red onion, chopped
- 2 celery stalks, chopped
- 100g (3 1⁄2oz) sourdough bread, cubed
- 12 pitted black olives,roughly chopped
- 30g (1 1⁄4oz) vegetarian hard cheese, grated
- 1 lemon, zested
- 15g (1⁄2oz) flat-leaf parsley, chopped
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Shop ingredientsEach serving contains
- Energy
- 900kJ 216.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 16.9gProtein 5.8gFibre 5.4g
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- Preheat heat the oven to gas 4, 180°C, fan 160°C. Using a spoon, scoop the soft flesh from the rounded lower half of each aubergine and set aside. Put the shells on a baking sheet, brush with 1 tbsp oil and season well. Bake for 15 mins.
- Meanwhile, heat the remaining oil in a large frying pan and finely chop the reserved aubergine flesh. Add the flesh to the pan along with the garlic, onion, celery and some seasoning. Cook for 10 mins, until softened.
- Tip the mixture into a bowl and stir in the bread cubes, olives, cheese, lemon zest and parsley, until combined.
- Remove the shells from the oven and divide the mixture between each. Return to the oven for a further 25 mins and bake until golden. Serve with salad, if you like.
- See more Vegetarian recipes
