Neapolitan Stuffed Aubergines

Neapolitan Stuffed Aubergines

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Servings: 4
Calories: 161


  • 2 lb long large aubergines total weight approx. 1 1/2 lb
  • 2 cloves garlic
  • 9 black olives
  • 2 tbsp capers
  • 1/2 tbsp finely chopped parsley
  • 1 1/2 tbsp finely chopped basil
  • 3 drained tinned tomatoes seeds removed
  • 2 tbsp wine vinegar approx.
  • 3 oz fine dry breadcrumbs
  • olive oil
  • salt and pepper

serve with:

  • grilled meat poultry or fish steaks


  • Preheat the oven to 400°F (200°C) mark 6.
  • Bring a large saucepan three-quarters full of salted water, acidulated with the wine vinegar, to the boil. Rinse and dry the aubergines, cut off the ends and slice lengthwise in half.
  • Scoop out the flesh, leaving a layer about 1/4 in (7 mm) next to the skin. Blanch the hollowed skins in the saucepan of boiling water for 1 minute, drain and place upside down on a clean cloth.
  • Cut the flesh into small, thick slices or dice. Heat 3 tbsp olive oil in a wide, non-stick frying pan over a moderately high heat and fry 2 crushed garlic cloves together with the dried aubergine flesh for 2 minutes, stirring with a spatula.
  • Season with salt and freshly ground pepper, cover and reduce the heat to low; cook gently for 15 minutes, adding 2 tbsp of hot water if the mixture shows signs of becoming too dry.
  • During this time, stone and chop the olives. Remove the aubergine mixture from the heat and stir in the olives, capers, parsley and basil, adding a little more salt and pepper if wished. Fill the drained skins with this stuffing and cover with strips of tomato flesh.
  • Sprinkle with a very little salt and a little olive oil and top with a light covering of breadcrumbs. Place the aubergines in an oiled ovenproof dish or small roasting tin and bake for 15 minutes.
  • Brown under a very hot grill for 2 - 3 minutes. Serve hot or warm.
Calories: 161 kcal
Carbohydrates: 30 g
Protein: 6 g
Fat: 3g
Saturated Fat: 1 g
Sodium: 416 mg
Potassium: 669 mg
Fiber: 8 g
Sugar: 10 g
Vitamin A: 930 IU
Vitamin C: 18 mg
Calcium: 75 mg
Iron: 2 mg
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