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Mediterranean-style stuffed aubergines

Mediterranean-style stuffed aubergines


Prep these stuffed aubergines ahead of time, then pop in the oven

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1358kj 323kcal
  • Fat
    Low 16%
  • Saturates
    Low 21%
  • Sugar
    Low 19%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 40g

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Big Bag Option


  • 2 large aubergines
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp rapeseed oil
  • 1 red pepper, chopped
  • 125g mushrooms, chopped
  • 400g can Co-op Italian chopped tomatoes
  • 1 reduced-salt vegetable stock cube
  • 1 tbsp Co-op Italian tomato purée
  • 1 courgette, chopped
  • 250g Co-op long grain microwave rice
  • 100g grated mozzarella or Cheddar, or a mix of both
  • Salad and crusty bread, to serve (optional)


  1. Cut the aubergines in half lengthways and scoop out the flesh, leaving a 1cm border
  2. Roughly chop the flesh
  3. Fry the onion and garlic in the oil for 5 mins, until beginning to soften
  4. Add the chopped aubergine flesh, pepper and mushrooms and cook for 4-5 mins more, until starting to turn golden
  5. Add the tinned tomatoes, stock cube, tomato purée, courgette and rice, plus 275ml water
  6. Stir well, cover with a lid, then simmer for 15 mins, until reduced and the rice is cooked
  7. Preheat the oven to 200°C/fan 180°C/gas 6
  8. Stir through half the cheese, then spoon the mixture into the aubergine halves
  9. Top with the rest of the cheese, then bake for 20-25 mins, until golden
  10. Serve with salad and crusty bread, if you like

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