Italian-style stuffed aubergines

• aubergines↗2
• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• large onion↗1

  finely chopped

• garlic cloves↗4

  finely chopped

• cherry tomatoes↗12

  halved

• pitted green olives↗50g g

  chopped

• basil leaves↗handful

  chopped

• ball vegetarian mozzarella↗125g g

  torn into bite-size pieces

• fresh white breadcrumbs↗handful

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.

2. 2

   Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.

3. 3

   When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.