Made fresh in the Riverina
Riverina Grove, Aurelio

Stuffed Eggplant Casserole

Serves 4


• 1 1/2C Aurelio Basilico Pasta Sauce
• 2 medium eggplants, head removed, halved lengthwise
• 2 Tbsp Spiral Organic Extra Virgin Olive Oil
• 1/2 onion, finely chopped
• 250g beef mince
• 1tsp dried oregano
• Salt and pepper
• 1Tbsp Riverina Grove Crushed Garlic
• 3Tbsp Aurelio Mild Salsa
• 2C shredded mozzarella
• 1/4C bread crumbs
• Freshly basil, finely chopped for garnish


  1. Preheat the oven to 180C. Spread 1 1/2C pasta sauce over the bottom of casserole dish or baking dish. Set aside.

  2. Prepare eggplant boats.

  3. Using a small knife, cut along the edge of the eggplants leaving a 1cm border around the skin and the bottom, scoop out the flesh with a spoon, and chop finely. Set aside.

  4. Brush 1Tbsp olive oil onto both sides of the eggplant boats. Place them scooped side down on a baking sheet-lined oven tray. Bake for 5-10 minutes until they become soft. Arrange on a casserole dish.

  5. Heat a frying pan, add remaining olive oil and crushed garlic, and stir fry onion and beef mince until it turns brown. Add eggplants and stir through to allow them to absorb the oil and soften. Season with oregano, salt, and pepper. Remove from heat, add salsa and 1C mozzarella, and mix.

  6. Spoon the mixture into the eggplant boats to stuff and place the remaining mozzarella and bread crumbs on top. Bake in the oven for 15-20 minutes until eggplants become tender. Garnish with basil and serve with pasta sauce in the casserole pan. Enjoy!


Caramelised Balsamic Glaze

Organic Basilico Pasta Sauce

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Caramelised Balsamic Glaze

Organic Mild Salsa

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Caramelised Balsamic Glaze

Crushed Garlic

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