In this recipe, aubergines are stuffed with olives, capers, lemon juice, breadcrumbs and a hint of spice from dried chilli for a deliciously flavourful veggie main course. Serve with roasted potatoes or as they are with some crusty bread.
- 2 x medium aubergines
- 6 tbsp. oil
- 1 onion
- 2 garlic cloves
- 75g fresh breadcrumbs
- Small handful freshly chopped parsley
- 75g grated gruyere cheese
- 2 tbsp. black olives, pitted
- 1 tbsp. capers, drained
- Juice of 1 lemon
- 1 tbsp. freshly chopped basil
- 1/4 tsp. crushed dried red chillies
- 1 tsp. each salt and black pepper
- 4 tomatoes
- 40g grated gruyere cheese
- 4 tbsp. extra-virgin olive oil
Slice the aubergines in half lengthways and scoop out the flesh. Chop finely. Finely chop the onion and mince the garlic cloves. Finely chop the olives and roughly chop the capers.
Heat 2 tbsp. oil in a large frying pan. Add the aubergine and fry for 1-2 minutes. Add the onion and garlic and fry until tender, then add the parsley and breadcrumbs. Stir to combine and tip into a bowl. Stir in 75g grated gruyere, olives, capers, lemon juice, basil, chillies, salt and black pepper. Stuff back into the aubergine shells.
Thickly slice the tomatoes into 4 slices each. Arrange on top of the aubergine shells. Sprinkle 10g gruyere onto each aubergine half and drizzle with the extra-virgin olive oil. Bake for 20-25 minutes at 180C until golden and bubbling.