Stuffed Aubergine with Mozzarella

Name: Stuffed Aubergine with Mozzarella
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 2
Cuisine: Italian
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

Servings

Prep Time

15 minutes

Cook Time

42 minutes

Cuisine

Italian

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

Directions

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
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.
In a large bowl, combine tomato and basil sauce, cherry tomatoes, mozzarella, basil, salt and pepper and set aside.
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.
Return PowerPod to container, set to AIR FRY, set time to 7 minutes and press START to begin cooking
When cooking is complete, cut stuffed aubergines in half and serve with a green or tomato salad as desired.