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.
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.
- 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)
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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.
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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).
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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.
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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.
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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.
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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.
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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!
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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)!
Storage
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.
Sharing
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 Instagram, Pinterest, Facebook 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