Italian-style stuffed aubergines - Good Food Middle East
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead
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Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Baking dish
- Spoon
- Mixing bowl
Ingredients
- 2 aubergines
- 2 tbsp olive oil, plus extra for drizzling
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 12 cherry tomatoes, halved
- 50g pitted green olives, chopped
- handful basil leaves, chopped
- 125g ball vegetarian mozzarella, torn into bite-size pieces
- handful fresh white breadcrumbs
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