Small aubergines are stuffed with Parmesan cheese, parsley, olives and capers, then baked in tomato sauce in this Italian dish from the Puglia region.
1 person made this
9 small aubergines, halved lengthwise
80g grated Parmesan cheese
2 tablespoons capers
2 tablespoons pitted and sliced black olives
900g tomato passata or sieved tomatoes, divided
1 bunch fresh parsley, chopped
salt and ground black pepper to taste
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Method Prep:25min › Cook:45min › Extra time:5min › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Arrange aubergine halves cut-side up in a baking tray. Cover with foil.
Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 200 C / Gas 6.
Scoop pulp out of the aubergines using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers and olives. Add 2 tablespoons tomato passata, parsley, salt and pepper. Stuff aubergine skins with mixture.
Spread half of the remaining tomato passata in the bottom of a baking dish. Arrange stuffed aubergines on top. Spoon remaining tomato passata over each aubergine.
Bake in the preheated oven until topping is golden brown and bubbly, 25 to 30 minutes.