Stuffed Aubergine

Stuffed Aubergine

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READY IN 35 minutes
PREP TIME 20 minutes
COOK TIME 15 minute
SERVINGS serves 4

Aubergines, for many better known as eggplant are an excellent source of fiber and vitamin B1 and B6 and potassium.

In this recipe they are paired with spinach and two types of cheese, the vegan varieties do a good job here. A rich tomato sauce completes the dish. 


  • 8 slices eggplant (1/4 inch thick)
  • 2 tbsp olive oil
  • 2 cloves garlic (grated)
  • 2 ½ cup baby spinach
  • 2 tbsp onion (chopped)
  • 1 tbsp olive oil
  • 1 cup ricotta cheese
  • 4 tbsp bread crumbs
  • 4 tbsp grated Parmesan
  • Salt and pepper
  • For the tomato sauce:
  • 2 cups ripe tomatoes (chopped)
  • 2 tbsp red onion (chopped)
  • 2 cloves garlic (grated)
  • 2 tbsp olive oil
  • 1 tsp ground oregano
  • 1 tbsp basil leaves (chopped)


  • 1Pre-heat an oven to 325 F
  • 2Slice the aubergine lengthwise in slices. Place them on a baking sheet, brush with the olive oil and sprinkle the garlic. Bake in the oven for 10 minutes.
  • 3Heat the other tbsp. olive oil in a skillet to medium heat, add the onion and fry for 30 seconds, add the spinach and stir fry until the spinach has wilted, 3 to 4 minutes, remove from the pan and allow cooling in a sieve, so the excess water can drain out.
  • 4Meanwhile make the tomato sauce by heating the olive oil in a sauce pan to medium heat, add the onions and garlic and fry for 2 minutes. Add the tomatoes and a little water or vegetable stock, to help soften the tomatoes, lower the heat add oregano and basil, cover the pan and simmer for 10 minutes.
  • 5Transfer the mix to an up-right blender when the tomatoes have softened, blend smooth and return to the pan.
  • 6Chop the spinach (if needed) add the ricotta and combine, season the mix.
  • 7Place the aubergine slices in a rimmed ovenproof dish such that they hang half way over the edge. Spoon the spinach over the slices and fold over.
  • 8Ladle 2/3 of the tomato sauce over the aubergine, reserve the balance for plating.
  • 9Combine the parmesan with the breadcrumbs and sprinkle over the aubergine.
  • 10Finish baking in the oven for 15 to 20 minutes or until the breadcrumbs are brown and crisp.
  • 11Serve with the remaining tomato sauce.
  • 12Note: If you make this dish ahead of time and leave in the fridge overnight, slicing becomes very easy with an edged knife. Re-heat for a few minutes in the oven.


Nutrition Facts

  • Calories
  • Total Fat
    9.2 g
  • Sat. Fat
    1.6 g
  • Sodium
    181.2 mg
  • Carbs
    23.2 g
  • Fiber
    3.2 g
  • Protein
    8.7 g