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, Milk, Mustard.
Aubergines (28.1%), Tomatoes (22.5%), Bulgur wheat (11.2%) (Gluten), Mixed bell peppers (10.1%), Courgettes (9%), onion (5.6%), Mozzarella (4.5%) (Milk), Red onions (3.4%), Parsley (2.2%), Olive Oil (0.94%), garlic (0.67%), Basil (0.56%), Lemon zest (0.45%), Dried oregano (0.4%), Paprika (0.25%), bay leaf (0.08%), Rapeseed oil (0.06%)