To make this recipe, I scoop out the inside of the aubergines and bake the shells, whilst using the inside of the aubergine as a filling - slow-cooking it until sweet and tender, with garlic, tomatoes, oregano, basil and bay leaves. I then load that delicious, healthy filling back into the skins and top with mozzarella slices, before finishing in the oven.
Served with bulgur tabbouleh and roasted vegetables and now with a delicious Chef's Garnish of supergreen dressing.
Allergens: Wheat, gluten, Milk, mustard.
This meal is suitable for freezing.
Aubergines (22.3%), Mixed bell peppers (17.8%), Courgettes (17.8%), Tomatoes (17.8%), Bulgur wheat (8.9%) (Gluten), onion (4.5%), Mozzarella (3.6%) (Milk), Red onions (2.7%), Parsley (1.8%), Olive Oil (0.75%), garlic (0.54%), Basil (0.45%), Lemon zest (0.36%), Dried oregano (0.32%), Paprika (0.2%), Dried bay leaf (0.06%), Rapeseed oil (0.05%)