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Prep 25 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 large aubergine, cut in half, lengthways
  • 4 cloves of garlic, finely sliced
  • 1 small ball of mozzarella, cut into small cubes
  • 8 cherry tomatoes
  • 1 small/baby courgette, sliced into eight
  • small bunch of thyme
  • a few kalamata olives
Stuffed Aubergine
Slow roasted aubergine with garlic, thyme and mozzarella!
Stuffed Aubergine Stuffed Aubergine

These are like mini pizzas, but with an aubergine base! Very easy to make... all the work is done in the oven and they combine those sublime flavours of garlic and thyme with gorgeous seasonal tomatoes and mozzarella!

  1. Start with the two halves of your aubergine and, with a sharp knife, cut around the edges, leaving a cm border. Then, using a serving spoon, scoop out the top layer of flesh (you can use this is a soup or stew). Season, drizzle with virgin oilve oil, cover with foil and bake in a moderate oven for about 20 mins
  2. In the meantime, prep your other ingredients and set aside
  3. Then, remove the aubergine from the oven, fill with the cheese and some of the thyme leaves, sprinkle with the garlic and top each one with three of four cherry tomatoes and an olive or two. Season, drizzle with a little more oil and return to the oven for another 15 minutes or so. Finish with a few fresh sprigs of thyme or basil
Stuffed Aubergine
Slow roasted aubergine with garlic, thyme and mozzarella!

These are like mini pizzas, but with an aubergine base! Very easy to make... all the work is done in the oven and they combine those sublime flavours of garlic and thyme with gorgeous seasonal tomatoes and mozzarella!

Prep 25 minutes
Total 50 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 large aubergine, cut in half, lengthways
  • 4 cloves of garlic, finely sliced
  • 1 small ball of mozzarella, cut into small cubes
  • 8 cherry tomatoes
  • 1 small/baby courgette, sliced into eight
  • small bunch of thyme
  • a few kalamata olives
  1. Start with the two halves of your aubergine and, with a sharp knife, cut around the edges, leaving a cm border. Then, using a serving spoon, scoop out the top layer of flesh (you can use this is a soup or stew). Season, drizzle with virgin oilve oil, cover with foil and bake in a moderate oven for about 20 mins
  2. In the meantime, prep your other ingredients and set aside
  3. Then, remove the aubergine from the oven, fill with the cheese and some of the thyme leaves, sprinkle with the garlic and top each one with three of four cherry tomatoes and an olive or two. Season, drizzle with a little more oil and return to the oven for another 15 minutes or so. Finish with a few fresh sprigs of thyme or basil