Divine baked aubergine with delicious olive & breadcrumb crust

We’re going back to basics with a simple baked aubergine recipe that is healthy, moreish and perfect for a midweek dinner.

Baked aubergine
Delicious baked aubergines.

I fell in love with baked aubergine while on a trip to Turkey about 10 years ago. I found the rich, creaminess of the flesh was revelatory and it has since become a weekly ingredient to dinners at Maison Hargreaves. Indeed after being a picky eater my entire childhood, for me, vegetables – of all kinds – were a kind of mid-life epiphany and the humble aubergine was at the outer frontier of that food re-education.

Aubergine is a fantastic fruit/vegetable/gourd, however you want to describe it, that has great culinary adaptability, but in this recipe we’re going back to basics with a simple baked option.

Prep: 15 minutes plus cooling

Cook: 45 minutes

Serves 4

Cost: £1.23p per serving*

Ingredients

  • 2 large aubergines
  • 2 tbsp olive oil
  • 1 courgette, finely diced
  • 1 red pepper, finely diced
  • 2 spring onions, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp chopped oregano
  • 70g pack Crespo Pitted Dry Black Olives with Herbs, roughly chopped
  • 1 tbsp sun dried tomato paste
  • 30g breadcrumbs

Baked aubergine – method

Preheat the oven to 200oC, gas mark 6.

Bake the aubergines for 30 minutes until softened, allow to cool slightly before halving lengthways.  Leaving a 1cm border around the edges, scoop out the flesh from the centre of each aubergine and set aside. Place the shells on a baking tray.

Meanwhile, heat 1 tbsp oil in a frying pan and fry the courgette, pepper, spring onions, garlic and oregano for 5 minutes, stir in half the olives.

Puree the aubergine flesh with the tomato paste until smooth and stir into the vegetables, season well. Spoon into the aubergine shells.

Mix the breadcrumbs with the remaining oil and olives and sprinkle over the stuffed aubergines and bake for 15 minutes until golden.

Cooks tip

Ideal served with salad. A great way to use up leftover bread.

If you enjoyed this recipe for Baked aubergine with olive & breadcrumb crust, you’ll find more delicious vegetarian dinner ideas on our Food and Drink channel.

*Based on Tesco current prices 08.06.22

Tags: Last modified: July 6, 2022

Written by 5:35 pm Food & Drink

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