Skip to Content

Caprese stuffed aubergines

Caprese stuffed aubergines - these are so easy to make, and the meaty aubergine tastes so good with the juicy roasted tomatoes and chewy mozzarella!

The weather this week has made it so hard to focus on work! Who wants to be sat at a computer when it’s gloriously sunny outside? Instead, I’ve just been sitting in the sunshine, reading and drinking cocktails… not that I’m complaining about this, but I do feel a little bad about neglecting to do any work.

Anyway, today the clouds have returned, and so have I, with an easy and ridiculously yummy aubergine recipe – caprese stuffed aubergines!

Caprese stuffed aubergines - these are so easy to make, and the meaty aubergine tastes so good with the juicy roasted tomatoes and chewy mozzarella!

I’m obsessed with the flavours of a caprese salad (tomatoes, mozzarella, basil) – it’s a classic combination that works in all sorts of ways. This time I thought I’d make an easy vegetarian dinner (one that would definitely have been included in last week’s post if I’d been more organised) by stuffing my caprese into a big veggie boat. I think aubergines are one of the easiest vegetables to make into a full meal because they’re so meaty (there’s a word that vegetarians use all the time without really understanding it…), so they were the obvious choice for stuffing.

Caprese stuffed aubergines - these are so easy to make, and the meaty aubergine tastes so good with the juicy roasted tomatoes and chewy mozzarella!

The aubergines need a little bit of roasting to begin with, then you just scoop a bit of the flesh out of the middle so you’ve got a boat shape that’s easy to stuff (I didn’t trust myself to balance it all on top). You can discard the flesh you scoop out (the very centre is often full of seeds anyway), or keep it to use for something else (like baba ghanoush, if you’ve got enough of it!). Once you’ve piled on your caprese toppings, stick it all back in the oven to get all melty.

Caprese stuffed aubergines - these are so easy to make, and the meaty aubergine tastes so good with the juicy roasted tomatoes and chewy mozzarella!

The combination is pretty wonderful, if I do say so myself. The aubergine gets nice and soft and juicy as it roasts, the cherry tomatoes become sweet and sticky, and the mozzarella is gooey in some places, and chewy in others. Don’t forget to sprinkle over more chopped basil before serving.

I also tried a version that I sprinkled with panko breadcrumbs before baking. It was just as yummy as the un-pankoed version, but probably not more tasty, so I don’t think I’ll bother with those next time.

What’s your favourite thing to stuff aubergines with?

Caprese stuffed aubergines - these are so easy to make, and the meaty aubergine tastes so good with the juicy roasted tomatoes and chewy mozzarella!

Caprese stuffed aubergines

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main meal
Servings: 2
Calories:
Author: Becca Heyes

Ingredients

  • 1 aubergine
  • 2 tsp olive oil
  • 70 g fresh mozzarella, diced (~1/3 cup)
  • ~ 8 cherry tomatoes, halved
  • Small bunch fresh basil, roughly chopped
  • Black pepper
  • 4 tsp panko breadcrumbs (optional)

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Halve the aubergine lengthwise, and drizzle the cut sides lightly with olive oil. Bake for around 30 minutes, until fairly soft.
  • When the aubergine is soft, allow it to cool a little, then scoop out a small amount of each half to create a boat shape. Stuff the aubergines with the diced mozzarella, halved cherry tomatoes, and chopped basil. Top with some black pepper and the breadcrumbs, if using. Return to the oven for a further 30 minutes, or until cooked to your liking.

Stuffed aubergines NI

Note: nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above does not include optional breadcrumbs.

Caprese stuffed aubergines - these are so easy to make, and the meaty aubergine tastes so good with the juicy roasted tomatoes and chewy mozzarella!

Got some aubergines left over? Try my aubergine red Thai curry noodle bowls:

Aubergine red Thai curry bowls

Apple cider BBQ sauce
← Previous
Black olive and halloumi filo cigars
Next →
Recipe Rating




David Summerbell

Wednesday 8th of June 2016

Just recently came across this recipe and decided to try it out. They turned out amazing! I have five kids and EVERYONE loved them. My five-year-old was a little skeptical, but he ate almost the whole thing after some convincing. Lol! Will be making this recipe again, thanks for sharing.

Becca @ Amuse Your Bouche

Friday 10th of June 2016

Yay! Thanks David, so pleased that you all liked them :) It's hard to go wrong with mozzarella!

Scott Williams

Wednesday 8th of June 2016

Got the time to try this recipe and it was super delicious. The gorgeous photos sold me on trying it. What kind of camera do you use for your food photographs?

Becca @ Amuse Your Bouche

Friday 10th of June 2016

Thanks so much Scott! :) I currently use a Canon 6D but these photos were taken on a Canon 500D.

Mitch

Saturday 22nd of August 2015

What a great idea to fix up a vegetarian dish for friends. Thanks for sharing!!

Laura @ KneadWhine

Saturday 15th of August 2015

Oh yummy - similar to something else I love - but it doesn't appeal to my husband or son unfortunately. I think I'll leave them with something from the freezer and make it for me and my daughter!

Becca @ Amuse Your Bouche

Monday 17th of August 2015

Sounds like a great idea :)

The Steaming Pot

Thursday 13th of August 2015

Very creative! I usually stuff the small varieties of eggplant with spice combinations for curries. Never stuffed a large eggplant - something to try out! Thanks for the inspiration.

shares