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.
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.