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Stuffed Aubergines


Aubergines stuffed with a tasty pan fried vegetable mixture. This dish is a great vegetarian option for dinner parties!

Prep time:20 mins

Cook time:35 mins

Serves: 4


  • 2 medium eggplant
  • 1 small red capsicum
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely sliced
  • 1 stick celery, chopped
  • ½ cup Leggo’s Tomato Paste
  • 1 medium tomato, chopped
  • 2 teaspoons sugar
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh rosemary
  • 1 cup grated mozzarella cheese
  • 2 tablespoons grated parmesan cheese


Step 1

Cut each eggplant in half lengthwise. Scoop out the flesh to within 1cm of the skin to create a shell and roughly chop the flesh. Remove seeds from capsicum and discard, roughly chop the flesh.

Step 2

Heat oil in a large frypan, add the onion, garlic, capsicum and celery and cook for 2 minutes. Add the chopped eggplant and cook for 3 minutes or until softened.

Step 3

Stir in Leggo’s Tomato Paste and cook for a further 3 minutes. Add the chopped tomato, sugar, balsamic vinegar and herbs and simmer 5 minutes, stirring occasionally.

Step 4

To assemble, place eggplant halves on a lightly greased baking tray and divide vegetable mixture between the 4 halves. Top each with combined mozzarella and parmesan cheese.

Step 5

Bake in a preheated oven at 180°C for 35-40 minutes or until eggplant is tender and cheese is golden brown.

Tasty Tip!

Place eggplant shells in a bowl of water with a slice of lemon to prevent browning whilst filling is being prepared and cooked.

Stuffed Aubergines
Average user rating:
  • 4

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