Stuffed Aubergine Italian Style

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes


  • 4 small aubergines
  • 1/2 cup stale bread, crumbled
  • pinch oregano
  • salt and pepper to taste
  • 1 medium clove garlic, minced
  • 12 grape tomatoes, washed and diced
  • 1 Tbsp capers, halved
  • a handful of fresh basil, hand torn
  • e.v.o. oil
  • breadcrumbs for topping


  1. Wash and slice the aubergines in half lengthwise, leaving the stem intact.
  2. Using a small knife, cut lengthwise and widthwise in a grid pattern then use a teaspoon to scoop out the aubergine flesh in a medium bowl.
  3. Drizzle the 8 halves with e.v.o. oil, season with salt and place in a baking dish.
  4. Preheat the oven to 350° F (180° C).
  5. Dip the stale bread in water, add 1 Tbsp e.v.o. oil and a pinch of oregano, then crumble it using your hands.
  6. Add it to the cubed aubergines, together with the minced garlic, the halved capers, the diced tomatoes, salt and pepper to taste, 2-3 Tbsp of e.v.o. oil and the hand torn basil and mix.
  7. With a table spoon fill the aubergine halves.
  8. Sprinkle with bread crumbs, drizzle with e.v.o. oil, add a basil leaf.
  9. Bake in the preheated oven for about 40 minutes or until fork tender and golden top.


  • Serving Size: 6-8 side servings
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