This dish contains the following allergens: Milk/Dairy
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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
1 large
aubergine (approx. 300g), stalk removed, cut in half lengthwise
1 ½ Tbsp
olive oil
Sea salt and ground black pepper, as desired
2oz
tomato and basil passata
2oz
cherry tomatoes, cut in quarters
8 large
basil leaves, chopped
fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
grated Parmesan or vegetarian equivalent
Green or tomato salad, to serve, optional
Step 1
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
Step 2
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.
Step 3
In a large bowl, combine tomato and basil sauce, cherry tomatoes, mozzarella, basil, salt and pepper and set aside.
Step 4
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.
Step 5
Return PowerPod to container, set to AIR FRY, set time to 7 minutes and press START to begin cooking
Step 6
When cooking is complete, cut stuffed aubergines in half and serve with a green or tomato salad as desired.
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
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
1 large
aubergine (approx. 300g), stalk removed, cut in half lengthwise
1 ½ Tbsp
olive oil
Sea salt and ground black pepper, as desired
2oz
tomato and basil passata
2oz
cherry tomatoes, cut in quarters
8 large
basil leaves, chopped
fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
grated Parmesan or vegetarian equivalent
Green or tomato salad, to serve, optional
Step 2 of 6
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.
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
1 large
aubergine (approx. 300g), stalk removed, cut in half lengthwise
1 ½ Tbsp
olive oil
Sea salt and ground black pepper, as desired
2oz
tomato and basil passata
2oz
cherry tomatoes, cut in quarters
8 large
basil leaves, chopped
fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
grated Parmesan or vegetarian equivalent
Green or tomato salad, to serve, optional
Step 3 of 6
In a large bowl, combine tomato and basil sauce, cherry tomatoes, mozzarella, basil, salt and pepper and set aside.
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
1 large
aubergine (approx. 300g), stalk removed, cut in half lengthwise
1 ½ Tbsp
olive oil
Sea salt and ground black pepper, as desired
2oz
tomato and basil passata
2oz
cherry tomatoes, cut in quarters
8 large
basil leaves, chopped
fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
grated Parmesan or vegetarian equivalent
Green or tomato salad, to serve, optional
Step 4 of 6
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.
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
1 large
aubergine (approx. 300g), stalk removed, cut in half lengthwise
1 ½ Tbsp
olive oil
Sea salt and ground black pepper, as desired
2oz
tomato and basil passata
2oz
cherry tomatoes, cut in quarters
8 large
basil leaves, chopped
fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
grated Parmesan or vegetarian equivalent
Green or tomato salad, to serve, optional
Step 5 of 6
Return PowerPod to container, set to AIR FRY, set time to 7 minutes and press START to begin cooking
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
1 large
aubergine (approx. 300g), stalk removed, cut in half lengthwise
1 ½ Tbsp
olive oil
Sea salt and ground black pepper, as desired
2oz
tomato and basil passata
2oz
cherry tomatoes, cut in quarters
8 large
basil leaves, chopped
fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
grated Parmesan or vegetarian equivalent
Green or tomato salad, to serve, optional
Step 6 of 6
When cooking is complete, cut stuffed aubergines in half and serve with a green or tomato salad as desired.
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
1 large
aubergine (approx. 300g), stalk removed, cut in half lengthwise
1 ½ Tbsp
olive oil
Sea salt and ground black pepper, as desired
2oz
tomato and basil passata
2oz
cherry tomatoes, cut in quarters
8 large
basil leaves, chopped
fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
