Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Recipe: Spicy Stuffed Aubergine

These stuffed aubergine halves are a great meat-free option – but equally great with some minced beef! Perfect comfort food as the nights get cooler.

Recipe: Spicy Stuffed Aubergine
Recipe Type: Vegetarian/ Vegan
This is a great veggie dish on its own, or as a hearty side dish.
Ingredients
  • 1 large aubergine, halved length-wise
  • 1 sweet potato, peeled and diced
  • 1 carrot, peeled and dices
  • 1 zucchini, diced
  • 2 cups of stock (I used chicken, but if you want to stick veggie, go with vegetable stock)
  • 1 brown onion, finely diced
  • 1/8 tsp ground cumin
  • Spice Mixture
  • 1/4 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cloves
  • 1/8 tsp ground mace
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cinnamon
Instructions
  1. Preheat the over to 190C (375F)
  2. Thoroughly combine all of the spice mixture ingredients in a bowl and put to one side
  3. Boil a pan of water and once boiling, add in the sweet potato and carrot, allowing to steam for a couple of minutes to soften
  4. Add in the zucchini and cook for a further three minutes, until the vegetables are all cooked.
  5. Hollow out the aubergine halves, retaining the inside pieces
  6. Steam the aubergine until the halves are tender, approximately 5 minutes, then allow to cool
  7. In another pan, bring the stock to a boil, and add in the spice mixture ingredients and onion
  8. After a couple of minutes, the onion should be soft - add in the aubergine pieces and cook for a few more minutes
  9. Add in the carrots, sweet potatoes and zucchini along with the cumin.
  10. Finally, spoon the vegetable mixture into thr aubergine shells on a suitable baking dish, then transfer to the over
  11. Cover with foil and bake for approximately 30 minutes until cooked thoroughly.
  12. Top with fresh herbs to serve.

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These would look great on a plate with my stuffed capsicum recipe!

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