Recipe courtesy of Aldi. 

Stuffed Aubergines

Stuffed Aubergines


  • 2 aubergines, halved length ways
  • 3 tbsp Solesta Sunflower Oil

For the filling

  • 1 clove garlic, grated
  • 1 red onion, diced
  • ¼ tsp Stonemill Ground Cumin
  • ¼ tsp Stonemill Ground Turmeric
  • 600g vine tomatoes, quartered
  • 240ml water
  • 2 tbsp chopped coriander, plus basil sprigs to garnish


  • Preheat the oven to 180°C/gas mark 4.
  • Score the flesh of each aubergine half with a sharp knife.
  • Place on a baking tray, drizzle with 2 tablespoons of sunflower oil.
  • Bake in a preheated oven for 40-45 minutes until the flesh is soft.
  • Meanwhile, make the filling.
  • Heat the remaining oil in a large pan and sauté the garlic, onion and cumin for 1 minute.
  • Once the oil is absorbed, add the tomatoes and one-third of the water.
  • Leave to simmer on a medium/high heat for 15 minutes until the mixture has reduced and the tomatoes are soft and saucy.
  • Take the aubergines out of the oven and carefully scoop out the flesh, leaving the skin intact.
  • Roughly chop the flesh and add this to the tomato mixture.
  • Cook for a further 5 minutes and then add the coriander.
  • Spoon the filling into the aubergine skins and either serve as they are or finely grate some manchego over the top and return to the oven until melted.
  • Sprinkle with basil leaves and serve with a salad.

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