Stuffed Aubergine with Salsa Verde

Italian stuffed aubergine with Mexican salsa verde – a fusion recipe. Salsa verde is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. Tomatillos – these are green-skinned, slightly acidic fruit with an appearance similar to tomatoes, but they have a much different flavor from tomatoes.

Ingredients for 4 portions

2NosAubergines halved (400gms)
0.35KgTomato sauce
0.05KgDried oregano
0.05LitExtra-virgin olive oil
0.02KgChopped fresh basil
0.025KgParmesan – grated
0.05KgBread crumbs
0.01KgBlack pepper powder
0.25KgMozzarella grated


  • Using a spoon, hollow out aubergines, leaving about a 1/2-inch-thick border around the skin to create a boat.
  • Transfer to baking dish. Roughly chop scooped-out aubergine flesh.
  • In a large skillet – heat oil. Add onion and cook until soft, 5 minutes.
  • Stir in chopped aubergine & season with oregano, salt, & pepper. Cook, until golden & tender
  • Add garlic, transfer mixture to a bowl & add tomatoes,100g of mozzarella & remaining marinara.
  • Scoop into aubergine boats. Top with remaining mozzarella, Parmesan & bread crumbs.
  • Bake until aubergines are tender and cheese is golden. Garnish with basil
  • Serve with salsa Verde – Mexican dip