Baked aubergines with olives and breadcrumbs recipe

  • Serves 4
  • 15mins to prepare and 50mins to cook
  • 216 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
(h)BakedAubergenes

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 1tbsp oil and season well. Bake for 15 minutes.

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 minutes, 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 minutes and bake unitl golden. Serve with salad, if you like.

  • 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
  • Energy 900kj 216kcal 11%
  • Fat 13g 18%
  • Saturates 3g 16%
  • Sugars 5g 5%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 16.9g Protein 5.8g Fibre 5.4g

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.