Aubergines Stuffed with Vegetables and Cheese
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Ingredients
- 2 large aubergines
- 1 red pepper, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 100 g mature cheddar, grated
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 9.6 g
- Carbohydrate
- 12.7 g
- of which sugars
- 10.4 g
- Fat
- 19.5 g
- of which saturates
- 6.9 g
- Fibre
- 7.3 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Halve the aubergines lengthways, scoop out most of the flesh leaving a shell, and dice the flesh.
- 2
Heat the olive oil in a pan and fry the onion, pepper, garlic and diced aubergine flesh for 10 minutes until softened.
- 3
Stir in the tomatoes and simmer for 8 minutes until thickened. Season well.
- 4
Spoon the filling back into the aubergine shells, set them in a baking dish and scatter with the grated cheddar.
- 5
Bake for 25-30 minutes until the aubergine shells are tender and the cheese is melted and golden.
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