Stuffed Aubergine with Mozzarella Recipe
By: Ninja Kitchen New Zealand

Stuffed Aubergine with Mozzarella Recipe

Baked until tender and filled with a rich tomato mix, these aubergines are topped with melting mozzarella for a comforting, flavour-packed dish that’s simple, hearty, and delicious.

Overview

  • Serves 2
  • Preparation Time 15 minutes
  • Bake Time 42 minutes
  • Compatability Easy

Ingredients

  • 1 large aubergine (approx. 300g), stalk removed, cut in half lengthwise
  • 1 ½ Tbsp olive oil
  • Sea salt and ground black pepper, as desired
  • 60g tomato and basil passata
  • 60g cherry tomatoes, cut in quarters
  • 8 large basil leaves, chopped
  • 60g fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
  • 20g grated Parmesan or vegetarian equivalent
  • Green or tomato salad, to serve, optional

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Methods

  1. Insert Crisper Plate in Large Container. Brush the flesh of the aubergine with olive oil, then season with salt and pepper. Place aubergine cut side down on the Crisper Plate

  2. Attach the adaptor onto the CRISPi PowerPod then install onto the container. Press MODE until AIR FRY, illuminates, set time to 20 minutes and press START to begin cooking.

  3. In a large bowl, combine tomato and basil sauce, cherry tomatoes, mozzarella, basil, salt and pepper and set aside.

  4. When cooking is complete, transfer the aubergines to a chopping board, lightly hollow out the flesh with a spoon and roughly chop. Add the aubergine flesh to the tomato mixture and mix. Add aubergine skin to Crisper Plate, fill with the prepared mixture and top with Parmesan cheese.

  5. Return PowerPod to container, set to AIR FRY, set time to 7 minutes and press START to begin cooking

  6. When cooking is complete, cut stuffed aubergines in half and serve with a green or tomato salad as desired.

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