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Stuffed Aubergines Recipe

Stuffed Aubergines
How to make Stuffed Aubergines

Brinjals cut lengthwise and stuffed with a tangy tomato and onion mixture with a hint of paprika, garlic, pepper and baked till cooked. Topped with parsley.

  • Total Cook Time 55 mins
  • Prep Time 15 mins
  • Cook Time 40 mins
  • Recipe Servings4
  • Easy

Ingredients of Stuffed Aubergines

  • 2 medium sized aubergines
  • 50 ml olive oil
  • 2 medium onions, peeled and cut lengthwise
  • 1 tsp cumin seeds
  • 1/2 tsp paprika
  • 4 garlic cloves, peeled and chopped
  • 4 tomatoes, coarsely chopped
  • 1 Tbsp tomato puree
  • 1 Tbsp coarsely ground black pepper
  • 1 tsp salt
  • 40 g parsley, finely chopped

How to Make Stuffed Aubergines

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Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge. Set the scooped out flesh aside.
Heat the oil and saute the onions and scooped out aubergine flesh together for about 5 minutes.
Add the cumin seeds, paprika, garlic, tomatoes, tomato puree, pepper and salt and simmer for a few minutes.
Spoon the mixture into the aubergine 'shells'.
Place the aubergines into an ovenproof dish and carefully pour round 300ml of hot water.
Cover with foil and bake at 200°C/gas 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
Sprinkle with parsley and serve.
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