Stuffed Aubergines – A Family Favourite For You To Try!


Stuffed Baby Aubergine ready to go into the oven

Stuffed Aubergine piping hot from the oven

This is one of Ma Rani’s original recipes from her cook book. We love it as a vegetarian starter or as a light meal and it is definitely one of our family favourites as it is on the table at least once a week as well as being favourite at our supper club! We hope you enjoy making it!

Stuffed Aubergines


  • 2 medium aubergines
  • 1 large onion, roughly chopped
  • 2 tomatoes, chopped into small chunks
  • 2 tbs of vegetable oil
  • 1tsp cumin seed
  • 1tsp mustard seed
  • 1tsp turmeric
  • 1tbs dried fenugreek leaves
  • 2 cloves garlic, finely chopped
  • 1tbs freshly grated root ginger
  • 2 tsp garam masala
  • salt & pepper to taste
  • 15g fresh coriander leaves
  • half a lemon
  • 4g fresh green chilli, finely chopped


  • Wash and slice the aubergines in two and scoop out the flesh.
  • Squeeze the lemon juice on to the aubergine skins to stop them discolouring.
  • Fry off the cumin seed in the hot oil for a few seconds.
  • Chop the onion, add to the pan and continue to fry until softened and slightly browned.
  • Add the mustard seed and turmeric and stir.
  • Add the garlic, root ginger and green chilli and stir.
  • Add the dried fenugreek leaves, stir and allow to cook for 2 – 3 minutes
  • Add the garam masala to the pan and stir thoroughly.
  • Add salt and pepper to taste.
  • Next add the flesh of the aubergine to the pan and stir.
  • Chop the tomatoes into small chunks, add to the pan and stir.
  • Cook on a gentle heat for 10 minutes stirring intermittently.
  • Finally chop the coriander leaves roughly and add to the pan.
  • Spoon the mixture back into the aubergine skins, put the empty skins on top of each filled skin and place in the middle of a foiled baking tray.
  • Cook in a medium oven for 25 minutes.
  • Serve with a fresh salad of cucumber, tomato and red onion with a spoon of natural yoghurt on the side.

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