| Prep: 15 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 13g | 4g | 15g |
| sugars | fibre | protein | salt |
| 7g | 6g | 10g | 0.3g |
Why I Love British Tomato and Mozzarella Stuffed Aubergines
Tomato and Mozzarella Stuffed Aubergines will forever have a cherished spot in my culinary heart. I took a voyage outside my customary Midwestern flavors for this mouth-watering British recipe. This dish encompasses the hearty goodness of eggplants, carefully hollowed out and stuffed with a savory concoction of tomatoes, aromatic herbs, gooey mozzarella and a sprinkle of Parmesan. Gazing at the sun-kissed skin of these baked aubergines, you might even forget yourself in a quaint English countryside.
Comfort Food: Not Just a Western Affair
Despite my origins from Nebraska, comfort food for me is not just limited to corn casseroles and beef stews. Comfort food transcends borders, cultures, and continents. This recipe is a testament to that belief. As I crafted this British inspired dish, I realized comfort lies not just in the familiarity but also in the exploration of new flavors. It lies in the melding of the tender aubergines, the tangy tomatoes, the luscious blend of mozzarella and Parmesan, and the beautiful mesh of herbs and spices.
Influence of World-Famous Chefs
The inspiration for Tomato and Mozzarella Stuffed Aubergines comes from the culinary maestro himself, Jamie Oliver. Known for his quintessential British recipes, Jamie’s approach to food greatly influenced the creation of this dish. While this recipe might not be one of his, his passion for wholesome, straightforward cuisine was a guiding impetus. His endeavor to share the joy of cooking good, tasty food with people all around the world aligns perfectly with my desire for exploration beyond my heartland flavors.
Similar to the Italian stuffed peppers or Greek stuffed tomatoes, this dish brings in the best of aubergines, tomatoes, and a blend of cheeses in a hearty meal that comforts your soul. You can serve it alongside a fresh, crisp arugula salad or a bowl of warm, buttery orzo for a complete and delicious dinner.
Try out the Tomato and Mozzarella Stuffed Aubergines and you’ll realize that comfort food is not just a regional privilege, it’s a sentiment any of us can embrace and enjoy wherever we are and whoever we might be inspired by. After all, the heart of the kitchen lies in its ability to unite us through the universal language of great food.
What You’ll Need
- 3 medium aubergines (eggplants)
- 2 tablespoons of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 14.5 ounces of tinned tomatoes
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 cup of breadcrumbs
- 1 cup of mozzarella cheese, shredded
- 1/4 cup of Parmesan cheese, grated
- Fresh basil leaves for garnish
Method
Step One
Preheat your oven to 375°F (190°C). Cut the aubergines in half lengthwise and scoop out the flesh, leaving a shell about 1/2-inch thick. Chop the flesh into small pieces. Set the shells aside.
Step Two
In a large pan, heat the olive oil over medium heat. Add the garlic and onion, and cook until they’re tender and golden. This should take about 5 minutes.
Step Three
Add the chopped aubergine flesh, tinned tomatoes, dried basil, dried oregano, salt, and pepper to the pan. Cook and stir the mixture until the aubergine is tender and most of the liquid has evaporated. This takes approximately 10 minutes.
Step Four
Remove the pan from the heat and stir in the breadcrumbs, mozzarella cheese, and Parmesan cheese until well incorporated.
Step Five
Fill each aubergine shell with the mixture from the pan. Place the filled shells on a baking sheet.
Step Six
Bake the stuffed aubergines in the preheated oven for 20-25 minutes, or until the cheese is melted and the tops are golden brown.
Step Seven
Garnish with fresh basil leaves just before serving. Enjoy your delicious Tomato and Mozzarella Stuffed Aubergines!
