Stuffed Roasted Aubergines

This isn’t the simplest of recipes, but the result is worth the effort! It is a great example of how you can use simple ingredients to produce beautiful and tasty meals. The recipe suggests eating the aubergine with rice, but you could serve it with salad for a lighter meal. When aubergines are not in season, the stuffing recipe can be adapted to be used with potatoes or mushrooms instead.


150g white basmati rice

400g tomatoes, chopped into small chunks

1 red pepper, diced

2 onions, diced

2 cloves of garlic

2 aubergines, halved lengthways

1tsp ground cumin

1tsp caster sugar

1/2 tsp ground cinnamon

100g baby leaf spinach

6tsp olive oil

300ml boiling water



  1. Preheat the oven to 200’C
  2. Cover the rice with cold water and set aside
  3. Place the tomatoes, pepper, onion and garlic cloves onto a baking tray, drizzle with oil
  4. Roast in the oven for 20 minutes until soft
  5. Whilst they are roasting, score a criss-cross pattern into the aubergine, brush lightly with oil
  6. Place the aubergine onto a baking tray and bake them below the vegetables for 20 minutes
  7. Remove the first tray from the oven after 20 minutes
  8. Squeeze the garlic from its skin and add to a saucepan along with the other vegetables
  9. Add the spices and sugar to the pan and stir
  10. Remove the aubergine from the oven after 20 minutes
  11. Scoop out its flesh, leaving a 1/2cm border around the skin
  12. Add the scooped out aubergine to the tomato mixture, season to taste
  13. Divide the tomato mixture between the aubergine shells and return to the oven for 20 minutes
  14. Whilst the aubergines bake, drain the rice and place it in a pan with 300ml boiling water
  15. Bring to the boil and then simmer until all the water has been absorbed
  16. Once the rice is cooked, stir in the baby spinach, and serve with the aubergines


You can find the original Abel & Cole Recipe here