Albanian Stuffed Aubergines Recipe | Patëllxhane të Mbushur | The Cooking Library

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned beans

Canned beans provide a plant-based protein alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is often less expensive and cooks quickly.

Cut aubergines into half, lengthwise. With the help of a knife cut a border into it about 1 cm away from the edge to around 4 mm from the skin, then using a spoon scoop out the aubergine.

Place the aubergine in an oven tray, season with olive oil, salt and pepper, and cover the dish with aluminum foil.

Place in oven at 175 degrees for 20 minutes.

Add the scooped-out aubergine into a large cooking pan with the onion, red capsicum, garlic, and a spoon of olive oil. Cook for 15 minutes until soft.

Once the filling is cooked, add the basil, sage, and season with salt and pepper.

Take the aubergines out of the oven and use the prepared filling to stuff them.

Add shredded mozzarella on top and sprinkle breadcrumbs on it.

Place the stuffed aubergines back in the oven until the mozzarella and breadcrumbs are golden (25 minutes).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens