As a kid, I didn’t like aubergine AT ALL! I remember being fascinated by its color but at the same time feeling sort of repulsed by it. Weird, I know. Now it is one of my favorite veggies, I must have had it at least three times a week during summer, every time we’ve had a barbecue. Nothing compares to grilled aubergine slices. Here is a new aubergine recipe, probably my new fall/winter obsession. It is quite easy to make and simply delicious

Stuffed Aubergine

Course Main Course
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2


  • 2 aubergines
  • 1 onion
  • 1 garlic clove
  • 6 tbsp olive oil
  • 250 g tomatoes
  • 1 handful of parsley chopped
  • 1 handful of mint chopped
  • pepper
  • salt
  • 1/2 tsp ground cumin
  • chili flakes to taste


  1. Preheat the oven to 220° C.

  2. Cut aubergines in half, lengthwise. Scoop out the aubergine flesh with a spoon.

  3. Sprinkle each emptied half with some salt, then place them upside down on a paper towel. This is supposed to draw out the bitter juices.

  4. Chop the aubergine flesh as well as the onion and garlic clove and sauté everything with some olive oil.

  5. Add chopped tomatoes, mint and parsley (you can leave some parsley aside to add to your baked aubergines later, this is purely decorative). Season with salt, pepper, cumin and chili flakes.

  6. Rinse the aubergine halves and add filling. Baste with some olive oil.

  7. Bake for about half an hour.


You can serve these stuffed aubergines with this amazing almond bulgur.