Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Roasted aubergine boats baked with egg and cheese.
Equipment: Baking tray; frying pan
Measures and names
Ingredients
- 2 aubergines (eggplants), halved
- 4 eggs, beaten
- 1 onion
- 200 g cherry tomatoes
- 2 garlic cloves
- 1 tsp oregano
- 100 g cheddar or mozzarella, grated
- 3 tbsp olive oil
- Fresh basil
Method
- Heat the oven to 200°C (fan 180°C). Brush the aubergine halves with oil, season, and roast cut-side up for 20 minutes.
- Scoop out some of the softened flesh, leaving a sturdy shell, and chop it.
- Heat the remaining oil and cook the onion, tomatoes, garlic and chopped aubergine for 6 minutes. Stir in the oregano and season.
- Spoon the mixture back into the shells, pour over the beaten egg and scatter with the cheese.
- Bake for 15 minutes, until the egg is set and the cheese golden. Scatter with basil and serve.
Swaps and tips
A hearty, knife-and-fork vegetarian main. Any cheese works on top.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 17 g | 10 g | 6 g | 25 g | 346 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
