Roasted stuffed aubergine recipe

IMG_1136I recently admitted in another post that I never used to eat anything beginning with the letter A, so aubergines were off the cards for a very long time. Thankfully, I’m now a much more balanced eater (and individual) so these curvacous little devils are well and truly on the menu!

Aubergines are at their best griddled or gooey and I love them in any Indian or Middle Eastern dish. Sally Butcher’s Veggiestan and Ottolenghi’s Plenty both feature copious, mouth-watering aubergine dishes that I urge any aubergine fan to check out. Sally’s Swooning Iman being a firm favourite!

The recipe below was made on a whim when I decided I wanted to do something with aubergine asides from make into a curry or roast them. It’s really simple to make too and is great for those new to veggie cooking. I’ve written that some ingredients are optional, but to be honest, everything is optional in my recipes! They are more a demostration of how things can be done, and what I do. Everything can, and should, be adapted to your preferences and tastes. Never feel bound by a recipe – they should be there to inspire you more than anything else! Have a look and experiment. Let me know if you tried any other fillings, or if you have any other suggestions for stuffed veggies!

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Roasted stuffed aubergine

  • Servings: 2
  • Print


  • 1 aubergine
  • 1 small red onion, diced
  • 1 clove of garlic, crushed
  • 1/2 a pepper, diced
  • 1 small carrot, finely chopped or grated
  • 1/2 cup of vegemince (optional)
  • 1 tsp cumin seeds
  • 1 tbsp vegetable or olive oil
  • 1 tsp coriander powder
  • 1/2 tsp dried mint
  • 1 tbsp tahini
  • 1/4 cup of warm water
  • 1 tbsp nutritional yeast (optional)


Preheat the oven to 200°C.

Cut the aubergine in in half, lengthways and lightly salt then put on a baking tray and cook in the oven for 30 minutes.

Whilst it’s cooking dry fry the cumin seeds in a frying pan. Once lightly toasted, add the oil til warm then add the oion. When that is soft add the garlic and cook until it begins to brown. Next, add the vegemince and cook until slightly soft. Then you can add the rest of the vegetables and fry on a medium heat until cooked. Add the coriander, dried mint and any salt and pepper to season.

Then add the tahini and the water to make a slightly creamy sauce. You should add it little at a time and add more if you want it more liquidy. Remove it from the heat.

Take the aubergines out the oven and once cooled scoop out the innards so you just have the skin and a thin layer left. Chop these up and mix through the stuffing mix. Alternatively you can keep these to make baba ganoush!

Scoop your filling into each shell, piling it nice and high. Then sprinkle with nutritional yeast, or any other flavours you fancy here, and cook in the oven for 10-15 minutes.

These are great served with a salad or some cous cous, or as part of a mezze platter. Enjoy! These are truly mouth-watering.



  1. Made these tonight and they were delish! Loved the addition of the tahini, I thought it worked really well with the creaminess of the eggplant. I swapped the carrot for butternut squash and added bulgur wheat into the veg mix, but you could really use any combo of things you have lying around, which I think is the best kind of recipe 😉

    Liked by 1 person

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