Delicious Veggie Stuffed Aubergines

Stuffed aubergines are a great thing to cook when you want something to shove in the oven and not worry about it. Plus they’re great, because you can vary the fillings so much! From mince stuffed aubergines that I usually combine with rice, to veggie ones of all different kinds, you can literally do whatever floats your boat :) You could also stuff peppers instead of aubergines!

Ingredients

6-8 aubergines, depending on size
150 g of couscous
1 onion
200 g of mushrooms
a hand full of sundried tomatoes
1 courgette
the scraped out aubergines
500 ml of tomato passata
3 tablespoons of tomato puree
herbs (oregano, basil, thyme or herbes de provence or italian seasoning)
salt and pepper
mozzarella
splash of olive oil

Preheat your oven to 180° C. Fill an oven-proof dish with vegetable stock until it reaches about 2 cm of the tin’s height. Cut the aubergines in half and scrape the insides out, leaving about a 1 cm margin on the sides. Place the aubergines in the oven-proof dish and prepare the filling in the meantime.

For the filling, finely chop all the vegetables. Fry them in a splash of olive oil, starting off with the onions, adding the courgette and aubergine, as well as the mushrooms. Boil the couscous (or do whatever it says on your packaging). Add the couscous to the fried vegetables, as well as the tomato puree and the tomato passat.Stir everything in well and season with salt and pepper and the herbs.

Take the aubergines out of the oven and stuff them with the filling. Place the mozzarella on top, or choose another cheese if you prefer (feta works very well too). Bake in the oven until the mozzarella has melted. Lastly, enjoy these lovely stuffed aubergines :)