Caprese stuffed aubergines

Have You ever wondered what would taste like putting a salad inside an aubergine and baking them? If yes this recipe is for You! If no, well, give it a try, it tastes amaaazing 🙂

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  • 2 aubergines,
  • 2 tsp olive oil,
  • 250g (~9 ounces) fresh mozzarella, diced,
  • ~8 cherry tomatoes, halved,
  • small bunch fresh basil, roughly chopped,
  • salt and pepper to taste.



  1. Preheat the oven to 375F (190C).
  2. Halve the aubergines lengthwise, and drizzle the cut sides lightly with olive oil. Bake for around 30 minutes, until fairly soft.
  3. When the aubergine is soft, allow it to cool just a little bit, then scoop out a small amount of each half to create a boat shape.
  4. Stuff the aubergines with diced aubergine pulp, mozzarella, tomatoes and chopped basil. Top with salt and pepper to taste.
  5. Return to the oven for a further 30 minutes.

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