Stuffed Aubergines

Stuffed Aubergines

Stuffed Aubergines

Prep Time
10 Minutes
Cook Time
55 Minutes
Garlic Italian Seasoning gives this vegetarian dish of Stuffed Aubergines a flavoursome lift.
  • 2 tablespoons Sea Salt

  • 4 large aubergines, halved lengthways

  • 2 courgettes, diced

  • 2 onions, chopped

  • 1 red pepper, diced

  • 100 gram (4 ounce) closed cup mushrooms, quartered

  • 2 large tomatoes, cut into chunks

  • 4 tablespoons Garlic Italian Seasoning

  • 5 tablespoons olive oil

  • Coarse Ground Black Pepper

  • lemon wedges to garnish


  • 1 Sprinkle the Salt over the aubergines and leave them to stand for 20 minutes to release their bitter juices.
  • 2 Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Rinse the aubergines and pat them dry with kitchen paper.
  • 3 Using a small sharp knife, cut a deep oval groove from the centre of each aubergine half. Dice the aubergine flesh and place the hollowed out shells on a large baking sheet.
  • 4 Toss the diced aubergine with the courgettes, onions, red pepper and mushrooms on a separate baking tray. Sprinkle with the Garlic Italian Seasoning and drizzle with oil. Roast the vegetables in the oven above the shells for 30 minutes.
  • 5 Spoon the roasted vegetables into the shells and drizzle with more oil. Cook for a further 20-25 minutes. Serve with lemon wedges, a drizzle of oil and season with Coarse Ground Black Pepper.