Stuffed aubergines (30 mins prep/30 mins cooking)


This is another recipe from the book Two Greedy Italians Eat Italy, based on the brilliant tv series (food and landscape porn, put bluntly).  Aubergine is apparently a staple in Sicilian cooking.  The simple flavours are lovely – capers, olives, anchovies – and I like the silky texture of the cooked aubergine.  I thought the original recipe was lacking a bit of crunch so have added a cheesy/breadcrumb topping (not seen in the above photo as it was an afterthought!).  Works well with salad.  Serves 4 as a main.


2 aubergines, cut in half lengthways

5 anchovy fillets, finely chopped

1 heaped tbsp capers, finely chopped

2 tbsp pitted black olives, finely chopped

5 tbsp breadcrumbs (I blended two pieces of bread)

4 tbsp chopped tomatoes, fresh or tinned

Cheese – grated parmesan or cheddar works well

Salt and pepper

Olive oil

Preheat the oven to 220 degrees / gas mark 7.  Sprinkle a baking tray with olive oil.

Using a spoon, take the inside flesh of the aubergine halves out of the skin, leaving a casing that is approx 1cm thick.  Chop the flesh finely.  Mix the flesh, anchovies, capers and olives with 3/4 of the breadcrumbs, tomatoes, a large drizzle of olive oil and some salt and pepper.

Put the aubergine skins on the baking tray and spoon in the stuffing.  Sprinkle the remaining breadcrumbs on top followed by the cheese.  Bake for approx 30 minutes.