Aubergine also known as eggplants or brinjals, they are a rich and nutritious fruit (high in potassium). They are also very versatile, and can be eaten hot or cold, with or without accompaniments.  

This relatively simple recipe will produce delicious results.

PREPARATION TIME: 1 HOUR

COOKING TIME: 30 MINUTES

PRE-HEAT OVEN TO 180°C / 350°F / GAS MARK 4

INGREDIENTS FOR SIX

6 small aubergines, about 12cm long

1 medium-sized onion, peeled and finely chopped

2 cloves garlic, crushed

30ml (2 tablespoons) olive oil

1 medium-sized tomato, skinned and cubed

1 small green pepper, seeded and chopped

10ml (2 teaspoons) chopped fresh basil

75g cooked rice or 75g fresh breadcrumbs or 75g cooked quinoa what ever your preference is.

45ml (3 tablespoons) parsley

Salt and freshly ground black pepper

75 – 100g vegan cheddar or vegan mozzarella cheese, grated

250ml (1 cup) vegetable stock

1. Wash and trim the bud ends of the aubergines, and boil them in unsalted water for about 10 minutes, or until they begin to soften. 

2. Halve the aubergines lengthways and, when they are cool, remove the pulp, leaving just enough to make the shells into ‘boats’ that will hold the stuffing without collapsing. Chop the flesh.

3. Sauté the onion and garlic in a little oil, add the tomato, green pepper, basil, rice or breadcrumbs or quinoa, parsley and chopped aubergine pulp, and season.

4. Fill the aubergine skins with this mixture and arrange them close together in an oiled oven-proof dish.

5. Top with grated vegan cheese, and carefully pour about 2cm of vegetable stock into the dish. Bake, uncovered, for 30 minutes.

SERVING SUGGESTION Serve on a bed of rice to which some slivered almonds or pine kernels and currants have been added. Accompany the stuffed aubergines with a tossed green salad.

VARIATIONS Substitute 60g chopped mushrooms for the green pepper.

If basil is not available, use thyme.

If you would like to know just how healthy aubergine is, then check out my article: Aubergine: Vegetable, fruit or berry?