Indian · serves 2

Baked Stuffed Aubergines

Aubergine shells filled with spiced potato and peas. A weekend dish that carries a table.

60 min A proper cook Vegetarian

Ingredients

  • 4 large aubergines
  • 8 tomatoes, pureed
  • 4 potatoes, diced
  • 2 cups peas
  • 4 onions, chopped
  • 8 green chillies, pounded
  • 6 garlic cloves, pounded
  • 1/2 cup coriander leaves
  • 4 tbsp butter
  • 2 tsp chilli powder
  • 2 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin

Method

  1. Halve the aubergines lengthways and scoop the middles out, leaving a 2cm wall. Keep the pulp.
  2. Fry the diced potato until the edges colour. Set aside.
  3. Soften the onions in butter, add tomato puree, then the peas, potatoes, aubergine pulp, spices and the pounded chilli-garlic. Fry 3 minutes.
  4. Rub the shells with butter and fill them, mounding it up.
  5. 180°C for 10-15 minutes. Serve straight from the dish.

Questions people ask about Baked Stuffed Aubergines

How long does Baked Stuffed Aubergines take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of potato in Baked Stuffed Aubergines?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Baked Stuffed Aubergines ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Baked Stuffed Aubergines vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Baked Stuffed Aubergines?

Serve straight from the dish. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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