| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 6g | 30g |
| sugars | fibre | protein | salt |
| 13g | 9g | 12g | 0.75g |
Why I Love British Baked Stuffed Aubergines
As a lover of Italian-American cuisine, it’s always an exciting venture to step outside my comfort zone and experiment with flavors from around the globe. Baked Stuffed Aubergines, a vibrant British dish, is one of the creations that has truly stood out in my culinary journey. It’s hearty, flavorsome, and brings a whole new meaning to comforting, home-cooked food.
A Surprising Influence
While my culinary style is largely influenced by my Italian roots, that hasn’t stopped me from exploring different tastes. This particular recipe, in fact, was inspired in part by the master himself, Jamie Oliver, whose approach to fresh, simple, and seasonal ingredients has always resonated with a home cook like me.
Baked Stuffed Aubergines: A Dish Full of Flavor
The magic of Baked Stuffed Aubergines lies in its bold and robust flavors. Each aubergine serves as a vessel for a rich medley of ingredients: sautéed onions, red bell peppers, mushrooms, and garlic – all brought together by the aromatic blend of oregano and basil. Overlaid with a crisp breadcrumb layer, a generous sprinkle of grated cheddar, and a finish of fresh parsley, it’s a culinary delight like no other.
This dish has a comforting familiarity yet unique twist, reminding me of the Italian classic, Melanzane alla Parmigiana. Its generous, hearty filling would pair wonderfully with a fresh, zesty salad or a slice of rustic bread, enhancing the overall dining experience.
Making these Baked Stuffed Aubergines isn’t just therapeutic for me as a cook, it’s a journey of sharing a part of my explorative culinary experiences with you all. I hope this recipe coaxes you out of your comfort zone, encouraging a new gastronomic adventure.
What You’ll Need
- 3 large aubergines (eggplants)
- 2 tablespoons olive oil
- Salt to taste
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 2 cups sliced mushrooms
- 1 cup canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 2 cups breadcrumbs
- 1 1/2 cups grated cheddar cheese
- 3 tablespoons fresh parsley, chopped
Method
Step One:
Start by preheating your oven to 180C/350F. Slice the aubergines in half lengthwise and scoop out the center, leaving about 1/2 inch thick shells. Sprinkle salt inside the aubergine shells and set it aside.
Step Two:
Heat the olive oil in a large frying pan over medium heat. Add the onions, minced garlic, red bell pepper, and the scooped-out center of the aubergines. Cook until the vegetables are tender and lightly browned.
Step Three:
Add the sliced mushrooms to the pan and continue to cook for another 5 minutes. Then, add the diced tomatoes, dried oregano, dried basil, and ground black pepper. Stir well and simmer for a couple of minutes.
Step Four:
Remove the pan from heat and stir in the breadcrumbs, 1 cup of the grated cheddar cheese, and chopped fresh parsley to create your stuffing mixture. Taste test and add salt if necessary.
Step Five:
Fill each aubergine shell with the stuffing mixture and place them in a baking dish. Sprinkle the remaining 1/2 cup of grated cheddar cheese on top.
Step Six:
Bake the stuffed aubergines in the preheated oven for about 30 minutes, or until the cheese is bubbling and golden.
Step Seven:
Remove from the oven and let the stuffed aubergines cool for few minutes. Serve warm and enjoy your tasty Baked Stuffed Aubergines.
