Aubergine farcie (stuffed aubergine)

Preparation: 10 minutes
Cooking: 1h
Servings: 4
Level: Easy

Equipment: pan, oven dish, oven

– 2 aubergines
– 200 g mince meat
– 125 g mozarella
– pesto rosso or tomato puree
– olive oil, salt, pepper, mixed herbs


Wash the aubergines and cut them in halves (in the length). With a knife, dig a hole, reserve the flesh (do not remove everything!). Then place the aubergines in an oven dish, pour some olive oil on each, add mixed herbs and cook in the oven at 180°.

Then, in a hot oiled pan, cook the meat and the aubergine flesh on the hob. Add tomato puree, mixed herbs, salt, pepper.

When the aubergines are cooked (they must be really soft), put the meat on the aubergines, add pieces of mozzarella on top of each and grill in the oven for 5 minutes.

Other Possibility: Aubergine rolls

The idea is the same, but instead of cooking the aubergines in the oven, slice them (in the length) and cook on the hob with olive oil and mixed herbs.
In an other pan, cook the mince meat with tomato puree and mixed herbs.
Then roll meat in each slice of aubergine.
You can eat like that or place them in an oven dish with a piece of mozzarella on each roll and grill for 5-10 minutes.

Can be eaten alone or with pasta

You can add an egg in the meat to make it more compact.
If you want to use less meat, you can add more vegetables (aubergines, courgettes, …)
Feta can be used instead of mozarella (in that case, add some feta in the pan with the meat and some on top)


One thought on “Aubergine farcie (stuffed aubergine)

  1. Pingback: Baked aubergine rolls with ricotta filling recipe. Involtini di melanzane con ricotta. | Chocolate Spoon & The Camera

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