Stuffed aubergine with a seafood medley and tomato passata – serves 4


Cut 2 aubergines thinly lengthways, place in a bowl and sprinkle with salt. This will help remove moisture and allow to sit for an hour before using.

Wash off the salt in cold water and pat dry with kitchen paper.

Brush a grill pan with vegetable oil and also each side of the aubergine slices, grill each side of the dried aubergine until cooked, allow to cool until required.


Seafood medley

100g cooked mussels.

100g raw prawns.

3 squid tubes chopped.

100g white fish – cod, haddock, pollack, ling or similar – cut into small pieces.


Tomato sauce

Tomato passata, or a tin of chopped plum tomato in juice.

2 tbsp. olive oil.

6-8 fresh basil leaves.

Sea salt – If using capers in salt reduce the amount of salt at the end of cooking when you season to taste.

Fresh ground black pepper.

2 garlic cloves.

Quarter teaspoon dry chilli flakes.

I tsp. capers – in salt or brine.

Small bunch of fresh parsley finely chopped – about a tablespoon full.

6-8 black olives – pitted and halved.


  1. Heat oil in a pan and add garlic, chilli and capers. Cook until garlic starts to brown but not burn
  2. Pour in the tomato passata and bring to the boil then add the parsley and olives.
  3. Season to taste with fresh ground black pepper and sea salt.
  4. Take off the heat and tear the basil apart then stir into the sauce.
  5. Allow to cool until required.


Mozzarella cheese – Grated

  1. Take 1 slice of aubergine and place a desert spoon of the chopped seafood in the middle and fold over to form a pocket then place in the dish. Continue doing this until all the seafood and aubergine is used up.
  2. Take the sauce and place a desert spoon full on top of each parcel.
  3. Top with grated cheese and allow to rest in the fridge until required.



Pre-heat oven 190C, 375F, Gas 5

Place ovenproof dish containing product on a baking tray and cook in the centre of the oven for 30mins until the cheese has melted and started to brown.

Make sure the food is piping hot before serving.

Serve with crusty bread or focaccia and rocket or green salad.