This yummy vegetarian dish is fast to make and is satisfyingly filling with cheese, spinach and in-season aubergine.


  • 4 aubergines (approx 200g each)

  • 200g pre-cooked spinach

  • 3 tsbp flat leaf parsley, chopped

  • 100g Pecorino cheese, grated

  • 400g Italian tinned chopped tomatoes

  • 2 mozzarella balls, drained and sliced

  • 4 tbsp Italian olive oil

  • 1 ciabatta bread, sliced, drizzle with olive oil and toasted on a griddle pan

  • Salt and pepper to taste


  • 1.

    Cut the aubergines in half, place them on a baking tray and cook them in a pre-heated oven of 180c for no longer than 15 minutes. Once ready – allow them to cool out of the oven.

  • 2.

    Scoop out the inside of the aubergine using a tablespoon creating a hollow cavity but make sure the skin is still intact and place the aubergine insides in a large bowl. Add in the chopped spinach, the parsley, the Pecorino cheese and the chopped tomatoes. Season with salt, pepper and 2 tbsp of olive oil and mix well.

  • 3.

    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 of 180c for approximately 15 minutes until they are golden and the cheese has melted. Serve immediately with some warm crusty bread.

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