Italian-style stuffed aubergines

Recipe Name: Italian-style stuffed aubergines
Food Element: 2 aubergines 2 tbsp olive oil, lead auxiliary for drizzling 1 large onion, finely chopped 4 garlic cloves, finely chopped 12 cherry tomatoes, halved 50g pitted green olives, chopped handful basil leaves, chopped 125g ball vegetarian mozzarella, torn into bite-size pieces handful spacious white breadcrumbs	Cooking Process: Heat oven to 220C/200C fanatic/gas 7. Slice the aubergines in half lengthways, leaving once the stem intact. Using a small knife, scrape a attach inside each aubergine nearly -1cm thick. Using a teaspoon, scoop out the aubergine flesh, thus that you have 4 bullets. Brush these as soon as a tiny of the oil, season and place in a baking plate. Cover as well as foil and bake for 20 mins. Chop the flesh and place to one side. Meanwhile, join the remaining oil to a non-fasten frying pan. Tip in the onion and chef until soft. Add the chopped aubergine flesh and chef through. Tip in the garlic and tomatoes and chef for 3 mins more. Stir in olives, basil, mozzarella and seasoning. When the aubergine shells are throb, cut off from the oven and shorten heat to 200C/180C follower/gas 6. Pile stuffing into shells, sprinkle once breadcrumbs and drizzle once a small more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve behind a green salad.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.