Stuffed Aubergine

Name: Stuffed Aubergine
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 medium aubergines, halved lengthways; 250g cooked rice; 1 onion, finely diced; 3 cloves garlic, minced; 50g pine nuts, toasted; 50g raisins; 2 tsp ground allspice; 1 tsp ground cinnamon; 400g crushed tomatoes; 3 tbsp olive oil; 1 handful fresh parsley and mint

Aubergine halves filled with spiced rice, toasted pine nuts and fresh herbs, baked until golden and tender.

Total time

70 min

Prep

25 min

Cook

45 min

Difficulty

medium

Cuisine

Vegetarian

vegetarianvegangluten-free

Ingredients

4medium aubergines, halved lengthways

250gcooked rice

1onion, finely diced

3 clovesgarlic, minced

50gpine nuts, toasted

50graisins

2 tspground allspice

1 tspground cinnamon

400gcrushed tomatoes

3 tbspolive oil

1 handfulfresh parsley and mint

Instructions

Score aubergine flesh, brush with oil and roast cut side down at 200C for 20 minutes.

Scoop out flesh leaving a shell, chop flesh roughly.

Fry onion in oil until golden, add garlic and spices.

Add chopped aubergine flesh, pine nuts, raisins and rice.

Season generously and stir in herbs.

Fill aubergine shells with rice mixture.

Pour tomatoes around the filled aubergines.

Bake at 180C for 25 minutes until tender and slightly charred on top.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

443

Protein

9.7g

Fat

20.3g

Carbs

64.6g

Fiber

17g

Sodium

19mg

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