Baked Aubergine with Olive & Breadcrumb Crust
For an easy midweek-meal try these baked aubergines stuffed with delicious veggies. You can even mix up the stuffing depending on what vegetables are in season – just don’t forget the olives!
Prep: 15 minutes plus cooling
Cook: 45 minutes
Serves 4
Ingredients
2 large aubergines
2 tbsp olive oil
1 courgette, finely diced
1 red pepper, finely diced
2 spring onions, sliced
2 garlic cloves, crushed
1tbsp chopped oregano
70g pack Crespo Pitted Dry Black Olives with Herbs, roughly chopped
1 tbsp sundried tomato paste
30g breadcrumbs
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Bake the aubergines for 30 minutes until softened, allow to cool slightly before halving lengthways.
- Leaving a 1cm border around the edges, scoop out the flesh from the centre of each aubergine and set aside. Place the shells on a baking tray.
- Meanwhile, heat 1 tbsp oil in a frying pan and fry the courgette, pepper, spring onions, garlic and oregano for 5 minutes, stir in half the olives.
- Puree the aubergine flesh with the tomato paste until smooth and stir into the vegetables, season well. Spoon into the aubergine shells.
- Mix the breadcrumbs with the remaining oil and olives and sprinkle over the stuffed aubergines and bake for 15 minutes until golden.
Cooks tip:
Ideal served with salad. A great way to use up leftover bread.
