Cheesy Stuffed Aubergines

Serves 4
Prep Time 10 mins
Cooking Time 50 mins approx

  • 2 large aubergines
  • 4 garlic cloves-chopped finely
  • 6oz/175g blue cheese-crumbled
  • 6oz/175g Cheddar cheese-grated
  • 6oz/175g mushrooms
  • 1 large onion-chopped finely
  • 6 tbsp fresh basil-chopped
  • 2 tbsp flat leaf parsley-chopped
  • 3 tbsp olive oil
  • 1 tsp sea salt


  • Pre heat oven 180°C/350°F/gas mark 4
  • Mix together the parsley, olive oil, salt and 5 tbsp of basil in a small bowl
  • Slice the aubergines in half lengthways and scoop out the flesh
  • Leave a ¼ inch/5mm thick margin of aubergine in its shell to hold the shape
  • Set aside the shells
  • Chop the flesh into small pieces
  • Chop the mushrooms into small pieces
  • Heat the olive oil in the frying pan
  • Add the chopped onion and mushrooms
  • Gently fry until the onion has softened
  • Stir in the chopped aubergine, garlic and half the basil
  • Season with sea salt and freshly ground black pepper
  • Cook on a low heat for about 10 minutes
  • Place the shells into a baking dish
  • Spoon the onion mixture into the aubergine shells
  • Mix together the cheeses and sprinkle on top
  • Sprinkle the remaining basil on top and drizzle a little olive oil over
  • Bake in the oven for about 40-50 minutes

Cooks Tip

  • You can use Gorgonzola cheese or any blue cheese that has a bite
  • If you can’t buy Cheddar cheese use Mozzarella
  • I use Maldon Sea Salt which is available most countries in the world


  • Small bowl
  • Baking dish or roasting tin

Shopping List

  • 2 Large Aubergines
  • 4 Garlic cloves
  • 6oz/175g Blue cheese
  • 6oz/175g Cheddar cheese
  • 6oz /175g Mushrooms
  • 1 Large onion
  • 6 tbsp Basil
  • 2 tbsp Flat leaf parsley
  • 3 tbsp Olive oil
  • 1 tsp Sea salt
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{ 1 comment… read it below or add one }

Matt July 8, 2009 at 5:35 am

Cant believe you made these without telling me!! Guess what your cooking next time we come round, they look delicious!

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