Andalusian Stuffed Aubergine recipe

Andalusian Stuffed Aubergine recipe

  • Recipes
  • Ingredients
  • Vegetable

This rustic dish is easy to make and is a perfect supper dish served with salad

9 people made this

IngredientsServes: 6

  • 3 aubergines
  • 250g minced beef
  • 400g plum tomatoes, skinned, deseeded and chopped
  • 1 green pepper, deseeded and chopped finely
  • 1 red pepper, deseeded and chopped finely
  • 1 onion, chopped finely
  • 1 leek, chopped finely
  • 2 cloves of garlic, chopped
  • 100g Manchego cheese (cheddar works well if you can’t find Manchego)
  • salt and black pepper
  • 2 tbsp oil

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 180C / 350F / gas Mark 4.
  2. Cut the aubergines in half lengthways and scrape out the flesh, leaving the skin as a shell. Reserve the flesh and finely chop.
  3. Heat the oil in a large pan and cook the minced beef until brown. Add the aubergine flesh and the other vegetables. Cook for a further 15 minutes or until the mince in cooked and the vegetables are soft. Season to taste.
  4. Place the aubergine shells onto a baking sheet and fill with the mince and vegetable mix. Cover with cheese and bake for 20 minutes until the cheese is melted. Serve immediately.
  5. Tip:
  6. To skin the tomatoes, cut an X in the skin at the base of the fruit, taking care not to cut the flesh. Put the tomatoes in a large bowl and cover with boiling water. Leave for approximately 20 seconds depending on the ripeness of the tomatoes. When the skin starts to peel away, replace the hot water with cold water. Peel the skins away from the tomatoes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

There's no way the aubergine can cook properly - or are the 'shells' just meant to hold the mix? Seems wasteful.-23 Dec 2011

The colder the salmorejo the better. Leave it in the fridge for as long as you can. Salmorejo tastes even better if you leave it to rest in the fridge overnight!

The ‘Mojo de Cilantro’ is the king of the Canarian green ‘mojos’. Almost as popular as the ‘Mojo Picón’, this is a milder variety which makes it the perfect complement for any fish-based recipe.


We love travelling Spain. And being Spaniards, of course we love eating our food too! Come and join our trips across this stunning country and let us show you some beautiful hidden corners whilst we introduce you to some of our favourite people. Find out about our food and how we produce it. Master how to cook it and most importantly, learn how to enjoy it as much as we do.

Stuffed aubergines with spinach rice and halloumi

Sorry for the abundance of halloumi recipes lately! I haven&rsquot really had any pregnancy cravings, but considering I have seemingly eaten halloumi for just about every meal for the past two weeks (no complaints here), I suppose that&rsquos as close as I&rsquom going to get. Really though, halloumi just takes any recipe to the next level, so it&rsquos hard not to include it &ndash I hope you guys agree! These stuffed aubergines are a healthy, tasty meal whether you add the cheese or not, but it definitely elevates them to something completely irresistible.

The aubergines (eggplants!) are stuffed with a herby spinach and rice mixture, with chickpeas and pine nuts &ndash lots of goodness. I used a few products by KTC, who produce a big range of tinned groceries, pulses, rice and pasta, and lots more (see the full range here). I tend to find their stuff in the &lsquoworld foods&rsquo aisle of the supermarket, which often seems to be a cheaper place to buy tinned beans, tomatoes etc. than the usual aisle &ndash it&rsquos a bit scandalous that things can cost different amounts in different parts of the shop, but it just goes to show that it&rsquos always worth keeping your eyes peeled for a bargain. Oh, how I love a bargain.

I&rsquove used the KTC rice and chickpeas lots of times in the past, but this was my first time using their tinned spinach puree. It&rsquos basically just cooked spinach (the ingredients are literally spinach, water and salt), so it&rsquos great for throwing into recipes like this. You could cook fresh spinach instead, but by the time you&rsquove bought several huge bags of the stuff (since spinach seems to have magical properties that makes an entire bag cook down to about a teaspoon&rsquos worth), it works out both cheaper and easier this way. Plus, you don&rsquot need to bother dirtying a second pan for the spinach &ndash once you&rsquove cooked the rice, the rest of the stuffing ingredients can be mixed right in. I&rsquom all for convenience, and this spinach puree is it!

What I love about these stuffed aubergines is that the basic stuffing mixture (spinach + rice + chickpeas) can be flavoured in all sorts of ways to make it feel different each time. I added some parsley and mint to give a vaguely Middle Eastern feel, but you could instead add curry powder, or maybe a dollop of basil pesto, to take it in a different direction.

Then just add a few slices of halloumi, and pop it in the oven for the halloumi to crisp up. The top layer of rice gets a little bit crispy too, it&rsquos a really nice contrast to the soft and fluffy rice underneath!

Serve your stuffed aubergines alongside a nice green salad, with a wedge of lemon for squeezing, and you&rsquore all sorted.

How to cook aubergine

The aubergine originally hails from Southeast Asia but is now grown all over the world. Nowadays, the biggest producer is China, which produces over half of all aubergines. Whilst some aubergines are grown in the UK, they prefer warmer climates so the yield is small, but you can find them from May to September. Aubergines are readily available from Italy, Spain and Holland the rest of the year. The first record of aubergines in the UK is from the early 1600s.

Aubergines are not high in any particular vitamins or minerals but they are low in fat and calories. They also make a good substitute for meat in all sorts of dishes. The most popular type of aubergine in the UK is the large purple variety called ‘black beauty’, but there are many different types ranging including white, the striped ‘graffiti’ aubergine, green and yellow. Japanese aubergines are long and very thin, the Indian variety is small and squat and the Thai version is green, the size of a pea and very bitter.

When buying aubergines, look for smooth, glossy skins without blemishes. Feel the weight of the aubergine it should be quite heavy. If it is light then it usually means it is quite old and woody. Aubergines will keep happily in the salad drawer of the fridge for five to six days – just make sure they are not squashed in as they bruise quite easily.

Vegetarian stuffed aubergines


  • 2 small aubergines
  • 300 g vegetarian mince (I like Quorn mince)
  • 1 brown onion
  • about 250 ml tomato passata
  • 1 garlic bulb
  • couple mushrooms
  • couple cherry tomatoes
  • olive oil to drizzle
  • 1 tbsp butter
  • natural rock salt to taste
  • ½ tsp cumin seeds
  • pinch of chilli flakes
  • pinch of coarse pepper
  • ½ tsp garlic granules
  • 1 tsp dried basil (and some fresh basil for decoration)
  • parmesan cheese
  • white cheese – Cheshire cheese
  • mature cheddar cheese

Finely chop one brown onion. Take a large pan and heat it adding 1 tablespoon of butter. Toss the onion and fry until golden. Than add frozen mince and fry for about 5-7 minutes. If you use real meat obvously use fresh or defrosted and fry until it’s cooked.

In the meantime prepare aubergines. Wash then thoroughly and slice in half, you can cut off the green end (it’s not edible). Using a small knife gently cut out the flesh of the veg, making room fro stuffing. Chop the flesh finely and add to mince. Also add salt, pepper, cumin seeds, chilli flakes, garlic granules and chopped basil. Fry for 2 minutes and add tomato passata. Be careful with your passata – depending of the brand it might be more or less sour. If yours is quite sour and you need more liquid simply add some water. Leave it to simmer for about 10 minutes.

Drizzle your baking dish with some olive oil. Stuff each half of aubergine with mince and place in the dish. Then add garlic bulb (cut it in half leaving the peels on), mushrooms and cherry tomatoes. Crumble some cheese on top and drizzle with additional olive oil.

Cover the dish with lid and bake for about 20-25 minutes in 180℃, removing the lid after 15 minutes.

Serve hot sprinkled with some parmesan cheese and decorated with fresh basil leaves. Enjoy!

Roasted aubergine with garlic and herbs

1) Put the aubergine pieces in a large colander and sprinkle all over with the salt. Set in the sink to drain for about 30 minutes.

2) Preheat the oven to 220C/Gas 7. Put a baking sheet in the oven to heat for 10 minutes.

3) Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallot and garlic in with the herb and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.

4) Toss the purged aubergine with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the aubergine out on the sheet and return it to the oven. Roast until the aubergine is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with the garlic and herbs.

Serve the aubergine immediately or at room temperature.

Cook's note: Puree the leftover aubergine in a food processor and serve as a dip with vegetables, pita bread or crackers.

Tapas Recipes, Appetizers & Starters

Those tasty morsels served in thousands of bars around the country, have become so popular that Tapas bars have sprung up all over the Mediterranean and even further afield.
As far away as New York and even Moscow this healthy way of eating gains popularity Worldwide. We recently had some really fantastic ones in a Spanish Bar in Sydney NSW on a visit to our Kids.
Imagine yourself in a small bar in Seville listening to the Flamenco
singers, watching the passionate dancing, sipping a chilled fino sherry and eating a tapa - or two - or three or more.
The word tapa means lid or top in Spanish and, legend has it, they used to put a saucer or small plate on top of your wine glass to keep the flies off. Someone had the bright idea of putting a morsel of food on the plate and - the tapa was born!

Click on the Photographs for full Ingredients and Method - or Jump straight to the Recipe Page via the Links below.

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What is Pisto Manchego

Pisto Manchego is a traditional Spanish dish that originated in the La Mancha region of Spain. It’s a vegetable stew that uses seasonal Mediterranean fresh vegetables like peppers, onions, tomatoes, zucchini and/or eggplant, simmered in olive oil.

Pisto Manchego is often compared to the famous French Ratatouille and for an obvious reason these dishes are pretty similar. As a matter of fact, Pisto Manchego is often called ‘Spanish Ratatouille’. However, some Spaniards would argue that Pisto preceded Ratatouille, which apparently traveled from La Mancha, to Basque county, and finally to France.

But who knows… the truth might be lying somewhere in between. At the end of the day, it doesn’t matter because they’re both delicious. The difference between them might be as insignificant as the size of the veggies. Ratatouille tends to use more chunky veggies, whereas Pisto has some smaller pieces.

To be totally fair, this kind of vegetable stew is popular throughout other Meditteranean countries as well. You’ll find their own versions of this dish in Turkey, Greece, and Italy. But it goes even further. For instance, the Hungarian Lecho is also very similar to Pisto Manchego.

Homemade Stuffed Mussels with Aromatic Rice Midye Dolma

Midye Dolma, stuffed mussels with aromatic rice, herbs and spices, is a delicious treat we love as a nation. A favorite street and beach side food in Turkey, we would get a plateful of stuffed mussels from the local vendor at the beach in Turgut Reis, Bodrum. My son would tuck them in straight and they disappear far too quickly. You would also be welcomed by the street stalls, selling stuffed muscles in Istanbul, especially at Beyoglu district. You gently break off the top shell, give a good squeeze of lemon juice over the mussel with aromatic rice then scoop this delicious mixture with using the loose shell as a spoon, just heavenly.

Local vendor, selling stuffed mussels, midye dolma at the Turgut Reis beach, Bodrum

Midye dolma – stuffed mussels vendor at Beyoglu, Istanbul

I was greatly inspired by Somer Sivrioglu’s amazing Turkish cookery book, Anatolia Adventures in Turkish Cooking and encouraged to have a go at making stuffed mussels, midye dolma at home. My recipe here is slightly adapted from Somer’s recipe in Anatolia cookery book.

This stuffed mussels recipe along with other authentic 90 recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies now 10 % Off at this link and delivered worldwide including the USA and Canada

Put about 2 tsp. of stuffing into the middle of each mussel (try not to overfill) and push the half shells together again.

Some important tips on making stuffed mussels, midye dolma at home:

1.Opening the shell of the live mussels may seem a little challenging at first soaking them in warm water helps to open the shell, as it relaxes the mussels. Make sure to discard any broken or open shells. Tap any half open shells do not use any that do not close immediately.
2. The herby, aromatic rice itself is really delicious and you can make it ahead of time. I made mine a day ahead of time and kept in the fridge, covered it really helped for the flavors to settle.
3. Plenty of onions in the aromatic rice really go well they pack a lot of flavor combined with currants, pine nuts, herbs and spices. I like to add a little red pepper flakes to bring a delicious but not over powering heat to the mussels.
4. Try not to over stuff the mussels with the aromatic rice, as the rice will need a little space to cook further.

Homemade stuffed mussels with aromatic rice, Midye Dolma

I was very glad to have a go at this delicious delicacy, midye dolma. It was well worth the effort and we as a family greatly enjoyed these stuffed mussels. The juicy currants and crunchy pine nuts go so well in the aromatic rice with herbs- they are a marriage made in heaven with mussels. Midye dolma would make an impressive, delicious starter or if you really like them like my 11 year old son, it may be your main course!

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We love travelling Spain. And being Spaniards, of course we love eating our food too! Come and join our trips across this stunning country and let us show you some beautiful hidden corners whilst we introduce you to some of our favourite people. Find out about our food and how we produce it. Master how to cook it and most importantly, learn how to enjoy it as much as we do.

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