Stuffed Aubergines #3

Stuffed Aubergines #3

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Servings: 4
Calories: 135


  • 2 large long aubergines total weight approx. 1 1/4 lb
  • 1 clove garlic
  • 1 medium-sized ripe tomato
  • 9 firm black olives stoned
  • 2 tbsp capers
  • 2 tbsp finely chopped parsley
  • 1 1/2 oz grated hard cheese
  • wine vinegar fine dry breadcrumbs
  • olive oil
  • salt and pepper

serve with:

  • grilled chicken
  • green salad


  • Preheat the oven to 400°F (200°C) mark 6. Bring a large saucepan, three-quarters full of salted water, acidulated with 1 tbsp wine vinegar to the boil.
  • Meanwhile, wash and dry the aubergines, slice off their ends and cut lengthwise in half. Scoop out most of the flesh, leaving behind an even layer next to the skin about 1/4 in (6 - 7 mm) thick.
  • Blanch these in the boiling water for 1 minute; take out with a slotted ladle and leave to drain upside down on a clean cloth. Chop the flesh together with the garlic.
  • Heat 3 tbsp (1/4 cup) olive oil in a large, non-stick frying pan and gently fry the chopped mixture, stirring, for 2 - 3 minutes.
  • Stir in 3 tbsp breadcrumbs and season with salt and pepper. Continue cooking over a low heat for a further minute, then remove from the heat.
  • Blanch, peel, seed and chop the tomato (use a drained tinned tomato if wished). Finely chop the olives. Stir the tomato, olives, grated hard cheese, capers and parsley into the fried mixture, adding 1 tbsp more oil.
  • Add a little more salt if wished, and plenty of freshly ground black pepper. Lightly oil a wide, shallow, ovenproof dish or small roasting tin; fill the aubergine skins with the mixture, sprinkle with more breadcrumbs and place carefully in the dish in a single layer.
  • Bake in the oven for about 15 minutes and brown under a hot grill for the last 3 minutes. Serve warm or cold.
Calories: 135 kcal
Carbohydrates: 19 g
Protein: 6 g
Fat: 6g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 325 mg
Potassium: 752 mg
Fiber: 9 g
Sugar: 11 g
Vitamin A: 637 IU
Vitamin C: 14 mg
Calcium: 116 mg
Iron: 1 mg
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