Stuffed Aubergines

Stuffed Aubergines

With this recipe I wanted to try something different when it comes to stuffing aubergines and I must say that I am very happy with the result. That's why I'm sharing it with you all. Give it a try!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 servings


  • 400 g white fish fillet
  • 3 large aubergines
  • 1 tbsp olive oil
  • Salt & pepper
  • 400 g canned chopped tomatoes
  • 150 g white onion diced
  • 15 g garlic diced
  • ½ fish stock cube
  • 250 g mozzarella sliced


  • Preheat oven to 200C.
  • Slice the aubergines in half & dig the center out with a spoon. Brush the center of the aubergines with some olive oil & season with salt & pepper. Put them in an oven dish & bake them in the oven for 25 minutes.
  • Chop the center part of the aubergines that you removed earlier.
  • In a frying pan, heat up the oil & then cook the onion & garlic. Season them with salt & pepper. Cook for 5 minutes over medium to high heat, stirring occasionally.
  • Add the chopped aubergines, fish fillets & stock cube to the pan. Flake the fish fillets & cook for 5 minutes, stirring occasionally.
  • Add the canned tomatoes to the pan. Bring to a boil & then simmer for 5 minutes. Turn the heat off.
  • Fill the aubergines with the mixture you cooked & then top them off with the mozzarella slices.
  • Cook the aubergines in the oven for 15 minutes.
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