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    Stuffed Aubergines with Mozzarella

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    Stuffed Aubergines with Mozzarella

    This dish is perfect as a stand-alone meal served with salad, or as a delicious accompaniment to meat or fish main meals.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 4


    • 1 small red pepper, deseeded and finely chopped
    • 75g cherry tomatoes, quartered
    • 75g Waitrose Grated Mozzarella
    • 2 tbsp fresh breadcrumbs
    • 2 medium-sized aubergines, halved lengthways
    • 1 tbsp olive oil
    • 1 essential Waitrose Onion, finely chopped
    • 2 sticks essential Waitrose Green Celery, trimmed and finely chopped
    • 1 small yellow pepper, deseeded and finely chopped


    1. Preheat the oven to 180ºC, gas mark 4. Line a baking tray with baking parchment or kitchen foil. Use a sharp knife to cut all around the inside edge of each aubergine half. Remove the aubergine flesh and chop finely. Reserve the skins.
    2. Heat the oil in a frying pan and add the chopped aubergine flesh, onion, celery, peppers and seasoning, and sauté for 4–5 minutes to soften. Remove from the heat and stir in the tomatoes. Divide the mixture equally between the 4 skins, scatter with the mozzarella and then the breadcrumbs.
    3. Place on the prepared baking tray and bake for 25–30 minutes until the skins are soft and the tops lightly crisp and golden. Serve with a watercress salad and some crusty bread.

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    Cook's tips

    Create a different texture and taste to the filling by adding toasted pine nuts with the tomatoes.

    Drinks recommendation

    These flavours will be ideal with a fresh and zesty Californian Chardonnay like the Fetzer Valley Oaks Chardonnay 2007/08 – it’s full of ripe fruit, and suitable for vegetarians.


    Average user rating

    4 stars