Stuffed aubergines on a bed of rocket with yogurt drizzle

Stuffed Aubergines

Stuffed Aubergines

You can have stuffed aubergines, or you can have stuffed aubergines! Usually, I would stuff them with a grain such as rice, or quinoa, or sometimes roll them up with couscous instead of stuffing! but this time I have just used vegetables! However, if you are turning your nose up at aubergines, you could of course use a courgette or marrow instead – especially if you still have some growing in the allotment or garden.

Stuffed Aubergines

The Stuffed Aubergine Recipe

This is a relatively simple recipe, which you complete in two stages. The first stage is to halve, score and bake your aubergines until soft. Then, cook the filling separately in a pan, and use this to fill the aubergines after scooping out the cooked flesh. Choose any vegetables you like for the filling but you need tomatoes and onions for the base. I have just used red and yellow peppers for my filling and that is more than sufficient to make this totally delicious! The herbs are garlic, oregano, basil, paprika and black pepper with a pinch of salt. You can top these with a sprinkle of nutritional yeast or, if cheese is your thing, a fine grating of your favourite cheese.

Stuffed Aubergines
Course: Main Course, starter
Keyword: aubergines, meat-free
Serves: 2 portions
Created by:: Laurena @LifeDietHealth
  • 2 medium aubergines
  • splash of oil of choice (we used olive oil in a spray bottle)
  • 1 medium onion
  • 1 tablespoon tomato puree
  • 1 tin plum tomatoes chopped
  • 200-400ml water (use the tomato tin)
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (mild)
  • salt to taste
  • 1 red pepper
  • 1 yellow pepper
  • 1 tablespoon nutritional yeast (or a fine sprinkle of grated cheese)
  1. Wash the aubergines, take the end off, then slice in half lengthways. Gently score the flesh making diagonal marks over the flesh. Lightly brush with oil, then bake on a medium heat, cut side up for 20-25 minutes.

  2. Prepare your other ingredients whilst the aubergines are baking. Halve, then slice your onion, then cut again to make shorter slices. Cut your peppers into large bite size chunks (about 16 pieces per pepper). If your plum tomatoes are whole, chop them up (it is easy to do this in the tin, holding your knife parallel to the sides).

  3. Heat a splash (or spray) of oil in a large frying pan, then add the onion and cook until translucent. Add the tomato puree, stir and cook for a minute before adding the chopped tomatoes. Cook for a couple of minutes, adding water as necessary so you have a sauce rather than a dry mix.

  4. Sprinkle over the garlic, basil, oregano, black pepper and paprika and season with salt. Mix in and do a quick taste test. Add more water (from your tomato tin) if necessary.

  5. Scatter the peppers over the top of the tomatoes and allow to cook for 5-10 minutes. I like mine with bite, but feel free to cook them a bit longer if you prefer them softer.

  6. Remove the aubergines from the oven, allow to cool for a couple of minutes, then scoop the flesh out using a spoon. Leave a 0.5-1cm border around the edge. Two choices. Mix the aubergine you have removed into your tomato mix, or set it aside to use in another dish later.

  7. Once you have your aubergine shells, pile the tomato and vegetable mix inside. Sprinkle with nutritional yeast (or cheese) and a bit more black pepper and if you wish. I drizzled a bit of natural yogurt on the top too. Serve!

  8. Enjoy!

What do I need?

You can (as with most of my recipes), make these as easy or complicated as you wish! Just use the peppers as I have done, or you can add as many different vegetables as you like! Changing the herbs tailors these to your tastes: make them spicier by adding red chilli flakes, or make them Indian style with the use of coriander, cumin and masala. If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

How to serve your aubergines

You can serve these as a tasty starter, a side or a main! Yes, it depends how hungry you are! I served mine with some rocket fresh from the garden and some roasted vegetables I had left over. These aubergines are great if you serve them with rice or even a few slices of crusty bread! You could serve these as a side to your meat, fish or chicken substitutes (or the real thing if that’s your thing)!

Stuffed aubergine with fresh rocket


I would advise to eat these straightaway but they will store covered in the fridge for up to three days. Although you can freeze these for up to two months, be aware that they might lose their shape once defrosted.


I’m joining Angie’s Fiesta Friday again this weekend. The virtual party is co-hosted this week by Liz @ Spades, Spatulas & Spoons and I’m sure if you pop over to say hello you’ll be made to feel most welcome!

I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterestFacebook or Twitter.

Leave me a comment below and let me know what you’re stuffing your peppers with?

I hope to speak with you soon

Laurena x


  • Emma 9th October 2020 at 18:27

    I haven’t made any stuffed peppers for a while, but am now inspired! These aubergines sound amazing – I love aubergines and will try them – thanks for sharing the recipe!
    Emma 🙂

    • Laurena@LifeDietHealth 9th October 2020 at 18:41

      Thank you Emma. I love stuffed peppers too and now you’ve got me dreaming up new recipes for those! I’d love to see your photos if you do try making these – you can share using #LifeDietHealth or @LifeDietHealth Have a great weekend.

  • tulips79 9th October 2020 at 20:36

    Hi Laurena, this looks like a nice vegan take on what I know as “little shoes” in Greek lol. ‘Melanzane Parmagiana’ (or vegan equivalent!) is great too. Have a nice weekend 🙂

    • Laurena@LifeDietHealth 9th October 2020 at 20:44

      Little shoes? Lol😋 I was almost going to call them boats! What’s in the non vegan ones?

  • tulips79 9th October 2020 at 21:00

    ‘Little boats’ sounds cute☺️ A meat and tomato sauce topped with a white sauce. I made a vegan version a while back using soya mince (Morrison’s own was the best imo when I could get it in Gibraltar). I used soya milk and soya margarine for the sauce. Yes, I use a lot of soya😋

    • Laurena@LifeDietHealth 9th October 2020 at 21:36

      Ooo, that sounds yummy… almost moussaka like. 😍 Sometimes soya is all you can get and much better than dairy!😋 I tend to use cornflour and oatmilk for white sauce (less calories & fat) unless I’m making it for others then vitalite and oatmilk. These would be tasty with a white or cheesy (nutritional yeast) sauce too👍🏼

  • tulips79 9th October 2020 at 21:50

    I imagine using cornflour would result in a silkier texture..must try it next time! I’ve used oatmilk in a white sauce before, it tasted very sweet haha- it was a Spanish brand that was just oats and water (no emulsifiers etc). I remember it tasted lovely in porridge; I didn’t need anything else to sweeten it😁

    • Laurena@LifeDietHealth 9th October 2020 at 22:01

      Oatmilk is all we buy atm… everyone loves it and guests (socially distanced and very few and far between) don’t even notice the difference when we put it in tea or coffee.

  • tulips79 9th October 2020 at 22:22

    Oh yes, I’d forgotten how nice it tasted in tea. Shame I can’t find anything similar here (just oats and water). I’ve tried making it myself, a bit of a faff though 😋 I’ll just stick to my soya milk lol. Goodnight🙂

    • Laurena@LifeDietHealth 9th October 2020 at 22:29

      Nooo… not a faff at all! 😋 I made a load and took photos but never posted the recipes! Maybe I’ll have a search for them this week👍🏼

      • tulips79 9th October 2020 at 22:32

        I just remember lots of straining through muslin cloths as I couldn’t get it smooth enough- maybe I need to invest in a powerful blender lol

        • Laurena@LifeDietHealth 9th October 2020 at 22:35

          You just need to soak the oats longer! I’ll have a play this week and see what works best without a powerful blender. Now… if it was soy milk you were making!😋That rEaLLy is a faff (& it smells awful)!

          • tulips79 9th October 2020 at 22:39

            Haha, true!

  • Angie | Fiesta Friday 16th October 2020 at 01:59

    Looks delicious! I love anything stuffed; it’s always exciting when you cut into things to see a surprise inside. I’m simple-minded, what can I say, lol. Btw, when can you cohost again? Jhuls is our cohost this week, maybe you can take next week? Only if you can, of course.

    • Laurena@LifeDietHealth 16th October 2020 at 12:28

      Thank you Angie. These are so delicious – yet so simple to make! I guess I could do next week… especially as I’m busy for the next 6 Saturdays after that! I’ll put it in the diary! Stay safe xxx

      • Angie | Fiesta Friday 23rd October 2020 at 00:07

        Thanks so much!! I’ll see you tomorrow! XOXO

        • Laurena@LifeDietHealth 23rd October 2020 at 14:41



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