About this recipe:A culinary delight, best prepared with aubergine fresh from the garden!
2 (500g) aubergines
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 sprigs fresh parsley, chopped
75g fresh breadcrumbs
60g grated Gruyere cheese
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juiced
1 teaspoon chopped fresh basil
1/4 teaspoon crushed red chillies
1 teaspoon salt
1 teaspoon black pepper to taste
12 slices tomato
25g grated Gruyere cheese
4 tablespoons olive oil
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Cut aubergine in half lengthways, scoop out the insides, leaving a 1cm thick shell. Chop the flesh finely.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Cook chopped aubergine for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in breadcrumbs, 60g Gruyere, chopped olives, capers and lemon juice. Season with basil, crushed chillies, salt and pepper. Stuff into aubergine shells.
Top stuffed aubergines with overlapping slices of tomato. Sprinkle evenly with remaining Gruyere cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking tray.
I've just made it and I had to have seconds (which I was saving for tomorrow!). Yuuum! Couldn't find Gruyere cheese so I used Emmental instead and it worked well. I added chopped almonds as well to add a bit of crunch. - 17 Sep 2014