Aubergines stuffed with beans & cheese

Aubergines stuffed with beans & cheese

This vegetarian recipe makes a satisfying, flavour-packed dish the whole family will love.

By , 21 September 2015

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Aubergines stuffed with beans & cheese

  • 55 Mins

  • Serves: 4

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Nutritional Info
Each 373g serving contains

  • Energy

    1499KJ

    358KCAL

    18%

  • Fat

    23.1g

    high

    33%

  • Saturates

    6.2g

    high

    31%

  • Sugars

    9.7g

    low

    11%

  • Salt

    0.4g

    low

    6%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 402kJ/96kcal.
Ingredients
  • 2 large aubergines
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 tsp Asda Mild Chilli Powder
  • 4 tomatoes, de-seeded and chopped
  • 400g can Asda Butter Beans, drained and rinsed
  • 200g can sweetcorn drained
  • 75g Lancashire Cheese
  • Crusty bread, to serve
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the aubergines in half lengthways. Scoop out the flesh with a sharp knife, leaving a 1cm shell, then chop. Put the shells on a baking tray and brush lightly with some oil. Cook in the oven for 15 minutes.

  • Heat the rest of the oil in a frying pan and fry the onion over a medium heat, stirring often, until translucent.

  • Add the aubergine flesh and garlic. Cook for 5 minutes, stirring often.

  • Add the chilli powder, tomatoes and butter beans, and cook for 5 minutes, stirring often, until the vegetables are soft.

  • Mash the mixture lightly with a fork until the beans are partially broken. Add the sweetcorn and heat through.

  • Put into the aubergine shells. Crumble on the cheese and bake for 15 minutes. Serve with crusty bread.