AubergineBreadSides & SaladsVegetarian

Aubergine Boats

These delicious Neapolitan stuffed aubergines make a tasty supper dish, served with salad and some good crusty bread or a sophisticated starter at a dinner party, what’s more vegetarians will love them!

Prep Time: 30 mins
Cooking Time: 30 mins
4 people

Ingredients

6 tbsp Filippo Berio Mild Extra Virgin Berio Olive Oil
400g can Cirio Chopped Tomatoes
4 aubergines
1 garlic clove, peeled and crushed
2 tbsp capers
50g pitted black olives
1 small bunch basil, roughly torn
2 x 125g balls mozzarella cheese, sliced
Filippo Berio Mild Extra Virgin Olive Oil to serve

Method

Pre-heat the oven to 200ºC (fan assisted)/375ºF/Gas Mark 6.
Cut the aubergines in half, lengthways and scoop out the middle of each aubergine, leaving a 2cm border. Cut the flesh into small cubes and set to one side.
Place the aubergine boats onto a baking tray, brush with a little Filippo Berio Extra Virgin Olive Oil and bake for 20 minutes.
Meanwhile to make the filling, heat the remaining 2 tbsp olive oil in a large frying pan and fry the garlic for 1 minute.
Stir in the reserved aubergine flesh and fry for a 10 minutes followed by the tomatoes, capers, black olives and basil. Bring to the boil and simmer for 15 minutes or until it becomes thick and pulpy.
Divide the filling between each of the four aubergines and lay the mozzarella cheese over the top. Place back in the oven for 10 minutes until the cheese has melted.
Drizzle with Filippo Berio Extra Virgin Olive Oil and serve with a salad.