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Aubergines are just the thing for a vegetarian supper? This Italian-inspired recipe uses cheese, spinach and pine nuts for a thoroughly satisfying meal, which tastes just as nice cold.


  • 4 aubergines (approx. 200g/7oz each)

  • 200g/7oz pre-cooked spinach

  • 3tbls flat leaf parsley (chopped)

  • 100g/ 3½oz Pecorino cheese (grated)

  • 5tbls pine kernels

  • 400g/ 14oz Italian tinned chopped tomatoes

  • 4tbls Italian olive oil

  • Salt & pepper to taste

  • 2 mozzarella balls (drained and sliced)

  • 1 Ciabatta bread (sliced, drizzle with olive oil and toasted on a griddle pan)


  • 1.

    Cut the aubergines in half, place them on a baking tray and cook them for no longer than 15 minutes in a pre-heated oven at 180c/350f/Gas 4. Once ready, allow to cool.

  • 2.

    Scoop out the inside of the aubergine using a tablespoon creating a hollow cavity making sure the skin is still in tact and place in a large bowl.

  • 3.

    Add in the chopped spinach, the parsley, the Pecorino cheese, the pine kernels and the chopped tomatoes. Season with salt, pepper and 2tbls of olive oil and mix well.

  • 4.

    Stuff the aubergines with the mixture and place them on a baking tray. Place the mozzarella on top, drizzle with the remaining oil and bake in a pre-heated oven at 180c/350f/Gas 4 for approx 15 minutes until they are golden and the cheese has melted.

  • 5.

    Serve immediately with the toasted ciabatta bread.

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