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Baked aubergines with olives and breadcrumbs recipe

4 ratings

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
Healthy

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

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

Method

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