Stuffed Aubergines

Serves 2

Roasted aubergines are delicious, nutritious and so versatile. Packed with anti-oxidents, vitamins and minerals, these purple jewels soak up so much flavour and this simple recipe really exentuates their capabilities! :) The flavours are just divine and the final drizzle of tahini brings it all together. You can make it with meat or with chickpeas for a vegetarian version. It goes so well with a side of steamed kale and / or broccoli.


2 medium aubergines (sliced in half lengthways)

250g minced lamb (or 1 can of drained chickpeas if you want to make this vegetarian)

1 tin of chopped tomatoes (or 1 ½ cups of fresh tomatoes)

1 medium-sized onion (finely chopped)

2 cloves of garlic (finely chopped)

a large handful of fresh coriander (if available)
3 tbsp of olive oil
1 tsp of ground cumin
1 tsp of paprika
1 tsp of ground cinnamon

1 tbsp tahini (sesame seed paste)
50g pine nuts (optional)
1 tsp lemon juice
Salt and black pepper to taste



1.     Preheat the oven to 200C.

2.     Place the aubergines – skin-side down – in a large roasting dish. Take a knife and make small incisions over the four pieces and then drizzle the olive oil over them and season with salt and pepper.

3.     Place in the oven and roast them for about 20 minutes until they are soft and the flesh is golden brown.

4.     While they are roasting, you can make the stuffing.

5.     Place a saucepan on a high heat with a little oil (olive oil is fine but coconut oil or rapeseed oil works well too) and add in the onions and garlic, as well as half of the spices.

6.     Reduce the heat and simmer the onions, garlic and spices (stirring often) and after about 7 minutes, when the onions start to soften, add in the lamb mince (or chickpeas), the pine nuts, half of the chopped coriander and tomatoes. Add in the remaining amount of the spices and stir for about another 7 minutes until well combined and the lamb has cooked through.  

7.     Take the saucepan off the heat while you remove the aubergines from the oven and let them cool for about 5 minutes before scooping out the flesh and adding it to the lamb (or chickpea) based mixture.

8.     Reduce the heat of the oven to 190C and spoon the mixture in the saucepan into the aubergine ‘shells’, and pop them back in the for about 15 minutes just to crisp up the aubergines shells and allow all the flavours to soak in.  

9.     Remove from the oven and serve hot or cold, with a drizzle of tahini on top and a sprinkle of the remaining fresh coriander.