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
Aubergines stuffed with beans & cheese
  • Ready in: 55 mins
  • Serves: 4
  • Price: £1.25 per serving
Nutritional Info
Each 373g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1499KJ 358KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 402kJ/96kcal.
  • 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
  • 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.