Stuffed baked aubergine
Nutrition Facts
each servingIngredients
all 10 types- 4 aubergines
- Low-calorie cooking spray
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 300g red and yellow cherry tomatoes, halved or quartered
- 30g fresh basil leaves, finely chopped, plus torn leaves to serve
- 1 red chilli, finely chopped
- 1 tsp dried Italian herbs
- 280g reduced-fat mozzarella, roughly chopped
- Mixed leaf salad, to serve
Directions
4 steps in totalPreheat your oven to 200°C/fan 180°C/gas 6.
Halve the aubergines lengthways and, using a small knife, cut a 1cm-thick border inside each half. Scoop out and reserve the flesh inside the borders, so you’re left with 8 x 1cm-thick aubergine shells. Put them on a non-stick baking tray, cut-sides up, then spray with a couple pumps of low-calorie cooking spray and season lightly with pepper and dried mixed herbs, if you like. Cover with foil and bake for 15-20 minutes.
While they’re cooking, finely chop the aubergine flesh. Spray a non-stick frying pan with a few pumps of low-calorie cooking spray and stir-fry the aubergine and onion for 10-15 minutes, or until softened. Stir in the garlic, tomatoes, chopped basil, chilli and Italian seasoning and stir-fry for a further 2-3 minutes. Remove from the heat and stir in half the mozarella.
Divide the mixture between the cooked aubergine shells, then scatter over the remaining mozzarella. Return to the oven for 20 minutes, or until lightly browned, then scatter over the torn basil. Serve 2 aubergine halves per person with the salad.
