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Spicy Stuffed Aubergine with Savoury Filling

When the weather cools and you're craving something warm, comforting, and deeply satisfying, this Spicy Stuffed Aubergine recipe hits all the right notes. It's an adaptable, nutrient-packed dish that delivers both texture and flavour, whether you make it vegetarian or add a Paleo-approved protein. With a perfectly roasted aubergine shell filled with a richly spiced filling, this meal is as nourishing as it is moreish.

Best of all, it's versatile. While the recipe below is meat-free, you can easily stir through some browned minced beef or lamb to boost the protein content and make it even heartier. It's also a great way to use up any leftover vegetables you have on hand. With a good balance of healthy fats, fibre, and natural flavour, this dish proves that eating well doesn't have to mean compromising on comfort.

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins
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5 from 1 vote

Spicy Stuffed Aubergine

Discover the ultimate spicy stuffed aubergine recipe. Perfect for a vegetarian and paleo-friendly dinner, this dish is packed with flavour and easy to make.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Paleo, vegetarian
Keyword: Paleo Aubergine Recipe, Spicy Stuffed Aubergine, Vegetarian Comfort Food
Servings: 4 Serves
Calories: 180kcal
Cost: $15

Equipment

  • Baking dish
  • Steamer
  • Large pan
  • Mixing bowl

Ingredients

  • 1 large aubergine halved lengthwise
  • 1 sweet potato peeled and diced
  • 1 carrot peeled and diced
  • 1 zucchini diced
  • 2 cups of stock chicken or vegetable
  • 1 brown onion finely diced
  • 1/8 tsp ground cumin

For the Spice Mixture:

  • 1/4 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp ground cardamom
  • 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 Oven: First, set your oven to 190C (375F).
  • Prepare the Spice Mixture: Then, in a bowl, thoroughly combine all of the spice mixture ingredients and set aside.
  • Cook the Vegetables: Next, boil a pan of water and once boiling, add in the diced sweet potato and carrot. Steam for a couple of minutes to soften. Add the diced zucchini and cook for a further three minutes until all the vegetables are tender.
  • Hollow and Steam Aubergine: Then, hollow out the aubergine halves, retaining the insides. Steam the aubergine halves until tender, approximately 5 minutes, then allow to cool.
  • Prepare the Filling: Next, in another pan, bring the stock to a boil, add the spice mixture and diced onion. Cook until the onion is soft, then add the reserved aubergine pieces. Cook for a few more minutes, then add the carrots, sweet potatoes, zucchini, and ground cumin. Stir well to combine.
  • Stuff the Aubergines: Spoon the vegetable mixture into the aubergine shells and place them in a baking dish. Cover with foil and bake for approximately 30 minutes until thoroughly cooked.
  • Serve: Finally, top with fresh herbs and serve. Enjoy as a main dish or a hearty side.

Why Aubergines Are the Star of the Show

Aubergines (or eggplants, as our US friends call them) are often overlooked in the Paleo world, but they shouldn’t be. They’re low in carbs, high in antioxidants, and an excellent source of dietary fibre. Their meaty texture makes them ideal for stuffing, grilling, or roasting. When cooked properly, aubergine becomes soft, silky, and the perfect vessel for soaking up bold flavours like garlic, cumin, paprika, and chilli.

A Comforting Dish with Flexible Options

This stuffed aubergine recipe has endless variations. You can mix up the vegetables, add your favourite spice blends, or include chopped nuts or seeds for added crunch. If you’re not strictly meat-free, consider stirring through some minced beef or lamb before baking, or top with sliced grilled chicken after it’s cooked.

For a plant-based protein boost, toss in a handful of chopped walnuts, or use a spoonful of tahini stirred into the filling. The creamy texture of tahini pairs beautifully with the bold spice profile and adds extra richness to each bite.

Serving Suggestions

Serve these stuffed aubergine halves with a side of fresh greens, such as rocket or baby spinach dressed in a splash of lemon juice and olive oil. If you're planning a Paleo feast, these pair beautifully with grilled meats, roasted root vegetables, or a simple cauliflower mash.

For something a little different, try a drizzle of herb-infused olive oil or a spoonful of homemade tomato relish on the side. This adds extra depth to the dish and balances out the spice.

Make-Ahead Tips

These Spicy Stuffed Aubergines are perfect for prepping in advance. You can roast the aubergine halves and prepare the filling up to a day before serving. When ready to eat, simply stuff and bake until everything is piping hot and slightly golden on top. Leftovers keep well in the fridge and are ideal for lunch the next day.

Looking to freeze? Cooked stuffed aubergines can be frozen in an airtight container. Reheat in the oven until heated through. They make a great last-minute dinner option when you're short on time but still want a nourishing meal.

Using What You Have

This recipe is very forgiving. Feel free to substitute the vegetables in the filling with whatever is in your fridge. Chopped courgette, grated carrot, finely shredded kale, or mushrooms all work well. Just aim for a balance of moisture and texture, so the filling isn’t too dry or too wet.

Perfect for Entertaining

These look impressive on a plate, making them perfect for a dinner party or casual get-together. You can easily double the recipe to serve a crowd, and the individual aubergine halves are ideal for plating up a colourful, elegant meal. Add a generous sprinkle of fresh herbs right before serving to give the dish a final hit of brightness.

Love Stuffed Veggies?

If you enjoy this dish, don’t miss my stuffed capsicum recipe. It’s another versatile and visually stunning way to enjoy your veggies, using a similar approach with different textures and flavours. Combining both dishes makes for a vibrant and satisfying Paleo meal that's as appealing to look at as it is to eat.

Get Involved

Do you have a go-to stuffed vegetable recipe? Perhaps a special twist or spice blend that elevates your version? Share your ideas and variations in the comments below. We love hearing how you make these recipes your own.

Whether you're eating solo, cooking for family, or entertaining guests, this Spicy Stuffed Aubergine recipe is bound to become a regular part of your Paleo rotation. Full of flavour, easy to customise, and incredibly satisfying, it’s a dish that proves healthy eating doesn't need to be complicated.

For more Paleo recipe inspiration, explore the site for everything from one-pan meals and salads to desserts and comfort food favourites. And if you make this dish, let us know how it turned out. Happy cooking!

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Homemade Tomato & Chilli Relish

What better way to finish off a paleo burger, than with a generous serving of homemade relish? This relish is tomato and chilli – but unlike most relish recipes, I've used medjool dates instead of sugar to add some sweetness.

If you like your relish hot, add some more chillies to your mixture. This Tomato & Chilli Relish is perfect for adding a spicy kick to your meals while keeping it Paleo.

Tomato & Chilli Relish Paleo diet recipe sauce dip
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5 from 1 vote

Recipe: Tomato & Chilli Relish

This Tomato & Chilli Relish is a perfect Paleo condiment to top off your burgers or use as a dip. Made with medjool dates for natural sweetness, it combines the rich flavours of tomatoes and chillies to create a deliciously spicy and slightly sweet relish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Condiments, Sauces
Cuisine: Barbecue, Paleo
Keyword: Homemade Relish, Paleo Relish, Spicy Condiment, Tomato & Chilli Relish
Servings: 8
Calories: 50kcal
Cost: 10

Equipment

  • Pan

Ingredients

  • 1 tsp extra virgin olive oil
  • 1 white onion diced
  • 3 cloves garlic finely diced
  • 1/2 eggplant aubergine
  • 3 medjool dates diced
  • 80 ml red wine vinegar
  • 4 chillies chopped (try a mixture of red and green)
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 250 g cherry tomatoes
  • celtic sea salt & ground black pepper to taste

Instructions

  • Heat the Oil: First, heat the olive oil in a pan over a low heat.
  • Cook the Aromatics: Next, add the diced onion and garlic to the pan. Fry until they start to turn soft and translucent.
  • Add the Eggplant and Dates: Then, add in the diced eggplant and medjool dates. Cook for 4-5 minutes, stirring often.
  • Add the Vinegar: Pour in the red wine vinegar and reduce the temperature to a simmer. Simmer until the liquid has reduced to approximately half its original volume.
  • Add the Remaining Ingredients: Add in the chopped chillies, fennel seeds, coriander seeds, and cherry tomatoes. Reduce the heat to a low setting and stir regularly.
  • Simmer: Allow the mixture to simmer for about half an hour, stirring occasionally.
  • Season and Cool: Finally, season with Celtic sea salt and ground black pepper to taste. Remove from the heat and allow the relish to cool before serving.

Why Make Your Own Paleo-Friendly Relish?

Store-bought relishes are often packed with refined sugars, preservatives, and mysterious ingredients that have no place in a Paleo lifestyle. Creating your own Tomato & Chilli Relish gives you full control over what goes into your food. It’s a simple recipe, but the result is full of robust flavour – sweet, tangy, spicy, and completely natural.

Using medjool dates instead of sugar is a game-changer. They add natural sweetness and a depth of flavour that processed sugar simply can't replicate. Dates also bring a subtle caramel richness and are a great source of dietary fibre, potassium, and antioxidants.

The Perfect Burger Companion

This relish is the ultimate companion for a juicy Paleo burger. Whether you’re making beef, lamb, chicken, or even a veggie-based patty, the richness of the tomato combined with the mild heat from the chillies will take your burger to a whole new level. The relish adds moisture and flavour to every bite without overpowering the main ingredients.

Try it on top of a sweet potato bison burger or pair it with a bunless lamb burger, and you’ll see just how versatile this condiment can be.

Ingredients You Can Trust

The key to a great relish is starting with quality ingredients. Here’s what makes this recipe stand out:

  • Fresh tomatoes: Ripe, juicy tomatoes form the heart of this relish. Use organic if you can, and opt for roma or truss tomatoes for deeper flavour.
  • Chillies: Choose red chillies for both colour and heat. Adjust the quantity based on your spice preference.
  • Medjool dates: These natural sweeteners balance the acidity of the tomatoes and the spice from the chillies beautifully.
  • Garlic and onion: Essential for depth and savoury richness.
  • Apple cider vinegar: Adds a touch of tang and helps preserve the relish naturally.

Every ingredient in this recipe is Paleo-compliant and unprocessed, supporting a clean eating approach that doesn’t compromise on taste.

How to Customise the Heat Level

Spice tolerance varies widely from person to person. The great thing about this relish is that it’s easy to adjust. If you like it mild, reduce the number of chillies or remove the seeds. If you love heat, keep the seeds in and consider adding a pinch of cayenne or a hotter variety of chilli like bird’s eye or habanero.

You can also add a teaspoon of smoked paprika for a deeper, more earthy heat that complements grilled meats beautifully.

Versatile Ways to Use Tomato & Chilli Relish

Once you’ve made a jar of this relish, you’ll find endless ways to enjoy it:

  • As a topping for burgers, grilled meats, or sausages
  • Served alongside scrambled eggs or an omelette
  • As a dip for sweet potato wedges or vegetable sticks
  • Spread on Paleo crackers or lettuce wraps
  • Swirled through cauliflower rice or mash for added flavour

This relish can also be stirred into soups or stews for a kick of flavour, or even used as a marinade base when mixed with olive oil and lemon juice.

How to Store Your Homemade Relish

Once cooled, this relish can be stored in a clean, sterilised glass jar in the fridge for up to two weeks. If you’d like to keep it longer, consider freezing it in small batches using silicone ice cube trays or freezer-safe jars. That way, you always have a flavour booster ready to go.

Be sure to use a clean spoon each time to prevent contamination and maximise shelf life. As there are no artificial preservatives in this recipe, proper storage is key.

Make It in Batches

This recipe is easy to scale up. Make a larger batch and store some jars for later or share them as thoughtful, homemade gifts. A jar of Paleo-friendly Tomato & Chilli Relish tied with a piece of twine and a handwritten label makes a charming and practical present for foodies and health-conscious friends alike.

Health Benefits of the Key Ingredients

  • Tomatoes: Rich in lycopene, a powerful antioxidant that supports heart health and reduces inflammation.
  • Chillies: Contain capsaicin, known for its metabolism-boosting and pain-relief properties.
  • Medjool dates: Provide fibre, minerals, and a natural source of energy without spiking blood sugar as rapidly as refined sugars.
  • Garlic: Anti-inflammatory, antibacterial, and a supporter of immune function.
  • Apple cider vinegar: Aids digestion and helps balance blood sugar levels.

Batch Cooking Tip: Use in Meal Prep

If you like to batch cook your meals for the week, this relish will quickly become a staple in your kitchen. Make a few jars at once and use it to add flavour to your proteins, vegetables, and lunchboxes. It’s especially handy when time is short, and you want to elevate simple meals without fuss.

A Delicious Way to Avoid Hidden Sugars

Creating this Tomato & Chilli Relish is a fantastic way to enjoy a spicy and slightly sweet condiment that fits perfectly into a Paleo lifestyle. The combination of fresh tomatoes, chillies, and medjool dates creates a rich and flavourful relish that enhances any dish.

Many relishes on the market contain high-fructose corn syrup, preservatives, and gums. This version skips all of that and instead focuses on natural sweetness and bold, clean flavours. It’s proof that you don’t need additives to make something taste amazing.

Final Thoughts

This relish is versatile and can be used as a topping for burgers, a dip for vegetables, or even a spread for sandwiches. It's a healthy and delicious alternative to store-bought relishes, packed with natural ingredients and no added sugars.

I hope you enjoy making and eating this Tomato & Chilli Relish. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your relish!

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