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
- Preheat the over to 190C (375F)
- Thoroughly combine all of the spice mixture ingredients in a bowl and put to one side
- 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
- Add in the zucchini and cook for a further three minutes, until the vegetables are all cooked.
- Hollow out the aubergine halves, retaining the inside pieces
- Steam the aubergine until the halves are tender, approximately 5 minutes, then allow to cool
- In another pan, bring the stock to a boil, and add in the spice mixture ingredients and onion
- After a couple of minutes, the onion should be soft - add in the aubergine pieces and cook for a few more minutes
- Add in the carrots, sweet potatoes and zucchini along with the cumin.
- Finally, spoon the vegetable mixture into thr aubergine shells on a suitable baking dish, then transfer to the over
- Cover with foil and bake for approximately 30 minutes until cooked thoroughly.
- 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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