• 1 aubergine, cut in half lengthways
  • 250g tomato passata
  • 100g cherry vine tomatoes, cut in half
  • 2 tbsp heap green pesto
  • 125g buffalo mozzarella, cut into 6 slices
  • 1 roasted pepper, cut into 6 slices
  • 1 tbsp of double cream.
  • Handful of fresh basil, roughly chopped
  • Handful of fresh parsley, roughly chopped
  • The leaves off 4 fresh thyme sprigs
  • 1 tbsp of balsamic vinegar
  • 3 tbsp of olive oil
  • 20g of parmigiana reggiano, grated


  1. 1

    Preheat the oven to 200°C (180°C fan / Gas mark 6) 

  2. 2

    In an ovenproof dish add the passata, pesto, double cream, thyme leaves, 2 tbsp of the olive oil, the 1 tbsp of balsamic vinegar, season with salt and pepper and mix well. Place the dish to one side while you prepare the aubergine.

  3. 3

    Place the 2 halves of the aubergine on a clean chopping board, cut face down. Carefully using a sharp knife cut 3 V shaped slits, season the slits with salt and pepper then stuff the slits with the mozzarella and peppers.

  4. 4

    Sit the aubergines in the sauce cut face down, add the tomatoes and drizzle with the remaining olive oil. Now pop into the oven and roast for 25-30 minutes.

  5. 5

    Once out of the oven sprinkle with the cheese and herbs

Nutritional Details

Each serving provides
  • Energy 2060kj 492kcal 25%
  • Fat 39.0g 56%
  • Saturates 13.0g 65%
  • Sugars 13.0g 14%
  • Salt 0.78g 13%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

15.0g carbohydrate 5.5g fibre 15.0g protein Four of your 5 a day

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