Mediterranean-style stuffed aubergines
https://www.coop.co.uk/recipes/mediterranean-style-stuffed-aubergines
Prep these stuffed aubergines ahead of time, then pop in the oven
-
Feeds
4
-
Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 40g
Share this recipe
Grocery delivery and collection
Shop online and get delivery in as little as 2 hours.
Available in selected areas around the UK.
Please switch to another browser to Order online
Ingredients
- 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)
Method
- Cut the aubergines in half lengthways and scoop out the flesh, leaving a 1cm border
- Roughly chop the flesh
- Fry the onion and garlic in the oil for 5 mins, until beginning to soften
- Add the chopped aubergine flesh, pepper and mushrooms and cook for 4-5 mins more, until starting to turn golden
- Add the tinned tomatoes, stock cube, tomato purée, courgette and rice, plus 275ml water
- Stir well, cover with a lid, then simmer for 15 mins, until reduced and the rice is cooked
- Preheat the oven to 200°C/fan 180°C/gas 6
- Stir through half the cheese, then spoon the mixture into the aubergine halves
- Top with the rest of the cheese, then bake for 20-25 mins, until golden
- Serve with salad and crusty bread, if you like
