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Stuffed Aubergines

  • 6-8
Stuffed Aubergines

Don’t go shy on the quantity of olive oil for this recipe; it makes the dish. These can be made in advance and served 1-2 days later at room temperature.


  • 4 large acid free tomatoes, blanched and peeled
  • 1 onion, peeled and finely chopped
  • ½ cup currants
  • 3-4 tsp minced fresh garlic
  • ½ cup chopped fresh parsley (Italian is best here)
  • ¼ cup chopped fresh dill
  • 1 tsp salt
  • ½ cup olive oil
  • 6 medium-sized aubergines
  • ¼ cup water
  • 2 tblsp honey


  1. Chop the tomatoes finely and mix with the onion, currants, garlic, parsley, dill, salt and half the olive oil. Season well with pepper.
  2. Heat a dash of oil in a frying pan and quickly brown the aubergines on all sides. Remove from the pan and when cool enough to handle make a deep slit, down the centre of the aubergine, but not all the way through.
  3. Fill the aubergines with equal amounts of filling. Place close together on a deep foil-lined baking tray. Pour over the remaining olive oil, water and drizzle over the honey.
  4. Bake at 180º C for about 1-1 ½ hours, basting them occasionally until they are tender and well cooked. Cool and refrigerate but serve at room temperature with a lemon half to accompany, squeezing the juice over, just before eating. Accompany with breads and salads. (These make larger servings, so serve halved if wished)

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