Stuffed Aubergine recipe from Murano Restaurant, Regent Porto in Montenegro

The Murano Restaurant in Montenegro has an idyllic location on the shores of Boka Bay and specialises in Mediterranean inspired cuisine, but with a local twist. This recipe from the restaurant’s kitchens is an ideal healthy veggie option, or even vegan if the Mozzarella is removed. This dish should serve four.


Aubergine – 2

Bell pepper – 300g

Courgette – 100g

Onion – 150g

Garlic – 3 pcs

Thyme – 20g

Pesto Genovese – 80g

Olive oil – 0.5dl

Mozzarella cheese – 200g

Salt, pepper


Preparation: Wash, dry and cut the aubergines in half. Season with salt, pepper and coat with olive oil. On a heated pan, grill the eggplants from the cut side until they turn brown. Once cool, carve the baked inside of the aubergine with a spoon to make room for the filling.

Stuffing preparation: Chop all the vegetables into a brunoise, and fry rapidly with olive oil. Remove from the heat and then add the pesto, finely chopped thyme, a portion of Mozzarella cheese (diced) and the inside of the eggplant. Season with salt and pepper.

Serving: Fill the aubergine, cover with the rest of Mozzarella cheese. Put the aubergine on an oiled pan and bake in a preheated oven at 200° C for 15 minutes. 

Serve with marinated arugula or fresh cherry tomato salad, leeks and capers.