Baked mozzarella and tomato-stuffed aubergines

  • Vegetarian


2 aubergines
Sunflower oil spray
1 x ½ x 110g pack Waitrose lemon & garlic couscous
240g pack Waitrose tomatoes, mozzarella & pesto salad
Small handful basil leaves, roughly chopped
1 tbsp toasted pine nuts
145g bag Waitrose continental salad


1. Preheat the oven to 200ºC, gas mark 6. Halve the aubergines lengthwise and, using a sharp knife, score the cut sides in a crisscross pattern. Lightly spritz with the oil, then bake in the oven for 25 minutes.

2. When the aubergines are soft, scoop out the middle from each half, leaving a 5mm border around the edge. Set the flesh aside. Place the couscous in a large bowl and pour over enough boiling water to come 1cm over the grains. Cover with clingfilm and leave for 2-3 minutes. Fluff up with a fork and add the reserved aubergine, tomato and mozzarella salad and chopped basil. Spoon the mixture into the 4 scooped out aubergines, scatter with the pine nuts and spray with a little oil.

3. Bake at the top of the oven for 10 minutes or until golden and the mozzarella has melted slightly. Serve with the continental salad.

  • Total time: Ready in 40 minutes 40 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1698.704kJ
Fat 21g
Saturated Fat 4.9g
Carbohydrate 33g
Sugars 14.6g
Salt 1.5g

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3 stars

Average user rating Based on 32 ratings

This recipe was first published in Thu Jan 31 09:50:00 GMT 2013.