Melanzane al Forno (Stuffed Aubergines)

Frank Bordoni's flavoursome recipe is packed with goodness and embodies some of the tastiest elements of Mediterranean cooking
By Gino D'Acampo
Melanzane al Forno (Stuffed Aubergines)
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 4 x 200 g aubergines
  • 400 g cherry tomatoes, chopped
  • 200 g courgettes, shaved into thin ribbons with a potato peeler
  • 250 g taleggio cheese, sliced
  • 100 g rigatello cheese, or pecorino romano, shavings
  • 3 tbsp basil
  • 5 tbsp pine kernels
  • 4 tbsp Italian olive oil
  • mixed leaf salad, to serve


1. Preheat the oven to 180C/gas 4. Halve the aubergines and place on a baking tray, cut-side upwards. Cook for 15 minutes, until just tender. Remove from the oven and leave on one side to cool.

2. Using a tablespoon, scoop out the inside of the aubergine and make a hollow cavity, making sure that the skin is still intact. Transfer the flesh to a large bowl.

3. Add the cherry tomatoes, shaved courgette strips, both types of cheese, (reserving 4 tablespoons of Taleggio cheese for the topping), basil and the pine nuts. Season with salt and pepper and spoon over 2 tablespoons of the measured olive oil. Stir well to combine.

4. Take the aubergine skins, fill the cavities with the mixture and place on a baking tray. Lay the reserved Tallegio slices on top and drizzle with the remaining oil.

5. Bake for a further 15 minutes, at the same temperature as you first cooked the aubergines, until golden and the cheese has melted

6. Serve with a crisp salad.

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