Baked stuffed aubergine

Baked stuffed aubergine


4 people made this

About this recipe: This lovely baked stuffed aubergine dish is wholesome and flavourful and great for vegetarians. I like to serve with some pasta or salad on the side to make a complete meal.

MDavies Hampshire, England, UK

Serves: 2 

  • 2 large aubergines, cut lengthways and seeds removed
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 red pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 150g mushrooms, chopped
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • salt and pepper, to taste
  • 300g breadcrumbs
  • 1 egg, beaten
  • 110g grated Parmesan cheese

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. Preheat the oven to 180 C / Gas 4. Grease a baking tray.
  2. Scoop the flesh out of the aubergines and place into a mixing bowl. Place the aubergine shells onto the prepared baking tray.
  3. Bake the shells for 10 minutes until they have softened a little. Remove from the oven and set aside.
  4. Meanwhile, mash the aubergine flesh with a fork and set aside. In a frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 4 to 5 minutes until soft and fragrant then add in the chopped peppers and mushrooms. Cook for a further 5 to 7 minutes. Add the Worcestershire sauce and hot sauce and mix well. Add the mashed aubergine, season well and cook for a further 6 minutes. Remove from the heat and allow to cool slightly before adding the breadcrumbs and egg, mix well.
  5. Fill the par-baked aubergine shells with the stuffing mixture. Sprinkle the Parmesan on top and season well.
  6. Bake in the preheated oven for 40 to 50 minutes until the aubergine is tender and the stuffing is firm and golden brown on top. Remove from the oven and serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews (1)


Really tasty and the filling was very substantial. I wasn't sure what was meant by hot sauce so added a bit of chilli which gave it a pleasant zing but you could probably omit it. - 17 Feb 2015

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