Pizza Stuffed Aubergines

This is how to do vegetables!

A simple aubergine sliced and stuffed with sweet and tangy tomatoes, creamy, gooey mozzarella and herby pesto. You’ll never look at an aubergine the same way again!

This stuffed aubergine is simple and only takes 5 minutes to prepare (then you can let your oven do the rest).

It is one of my mid-week favourites when I’m in need of something I can rustle up quickly and pop in the oven while I work my way through my life admin.

And if you’re vegan (or not a cheese fan) then you can always swap the mozzarella for some baked tofu and grab a vegan pesto (like this one).

I LOVE this meal so I hope you do to! It’s:

Hearty
Creamy
Healthy
Quick and easy
Cheesy
Pesto infused
Super satisfying

This goes beautifully with a big green side salad and some Herby Potato Wedges.

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe

Pizza Stuffed Aubergines

Hearty, healthy and packed full of flavour and nutrients, these stuffed aubergines transform a simple vegetable into a masterpiece.

Course

Mains

Prep Time

5 Minutes

Cook Time

45-60 Minutes

Servings

People

Ingredients

• 2 Large aubergines
• 4 tbsp pesto
• 2 tbsp tomato puree
• 2 beef tomatoes thinly sliced
• 1 125g ball mozzarella thinly sliced
• 2 tbsp olive oil
• Rock salt for seasoning

Course Mains Prep Time 5 Minutes Cook Time 45-60 Minutes Servings People Ingredients 2 Large aubergines 4 tbsp pesto 2 tbsp tomato puree 2 beef tomatoes thinly sliced 1 125g ball mozzarella thinly sliced 2 tbsp olive oil Rock salt for seasoning

Instructions

1. Pre-heat an oven to 180C.
2. Wash the aubergines and make small vertical slits, ½ cm apart, three quarters of the way down each aubergine, all the way along (this is known as hasslebacking).
3. Divide the tomato puree and pesto evenly between each slit, using a small knife to spread out.
4. Stuff a slice of tomato and a slice of mozzarella into each slit (you'll need to pull the slices apart quite a bit to stuff them with the filling!) then drizzle the olive oil over the stuffed aubergines.
5. Either place on a baking tray or in a baking dish, add a sprinkle of rock salt and roast for 45-60 minutes until the aubergines are soft and the cheese is gooey.

Recipe Notes

Serving suggestion: Green salad and Herby Potato Wedges

*You can also do this with a big potato as an alternative to a traditional jacket potato!