Stuffed Aubergines recipe (V) - Diligent Fitness

Stuffed Aubergines recipe (V)

7th August 2014 by Lyz Igwe Recipes, Vegetarian 0 comments

This is a great way to make aubergines taste good. Perfect served as a vegetarian course with melted creamy goat’s cheese or as a side dish to lamb.

stuffed aubergineIngredients:

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  • 2 Aubergines
  • 1 chopped red pepper
  • olive oil
  • cracked black pepper
  • 1 finely diced onion
  • 2 crushed cloves of garlic
  • 400g tin of chopped tomatoes
  • 2 tsp cinnamon
  • 40g toasted pine nuts
  • 100g cooked brown rice
  • Goat’s cheese (optional)



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  • Pre-heat the oven to 180C
  • Halve the aubergines lengthways
  • Scoop out the flesh, leaving 1cm in the skins, and lay the shells on a baking sheet, skin sides down along with the chopped pepper
  • Sprinkle with olive oil and cracked black pepper and put in the oven for 30 mins
  • Meanwhile, soften the onion and garlic in a bit of olive oil
  • Add the tomatoes and cinnamon then leave to reduce by half
  • Chop the aubergine flesh and add to the tomatoes with the pine nuts, cook for a further 10 minutes
  • Stir in the rice and peppers from the oven and stuff into the aubergine skins
  • If you’re serving as a side, you’re done and if you’re doing the vegetarian version, slice a round of Goat’s cheese into four and place on top of the stuffed aubergines and put back in the over for five minutes.


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