stuffed aubergines - vegethoughts

Spinach-Stuffed Aubergines with Fresh Garlic Bread

I made this dish for the first time a couple of nights ago. There are many variations of this recipe, and my version is adapted to make it a truly nutritious and wholesome meal. This was a perfect dinner for two, so if you want to see how to do it keep reading…

What you’ll need:
– 2 large aubergines/ egg plants
– 100G baby spinach
– 400g tinned chopped tomatoes
– 200g quorn mince
– Spices: cumin, mustard seeds
– 5 cloves garlic
– olive oil
– salt/pepper/herbs/tandoori powder (optional)
– 100g mozzarella
– Cheddar cheese
– Baguette/bread of your choice
– Butter


– Start by turning your oven to 200C, or 180C if it’s fan assisted. Slice the aubergines in half, and put them with the cut side facing up on a baking tray. Stick them in the oven for 40 minutes to bake.

– Whilst the aubergines are baking, warm some oil, 2 cloves of garlic, a pinch of cumin and a pinch of mustard seeds in a large frying pan on a medium heat.

– Add the chopped tomatoes and 200g of quorn to the frying pan after one minute. Season with salt, pepper, 1 tsp of mixed herbs, and 1 tpn of tandoori powder.

– After a couple of minutes of stirring the quorn and sauce together, add in the 100g of spinach. Allow it to wilt in the sauce, stirring it every few minutes. Turn to a medium/low heat, and cover for 10 minutes so the spinach can wilt.

– When the aubergines are baked, take them out of the oven and allow to cool for a minute. Carefully scoop out the insides of each aubergine. Cut the inside into small cubes and mix it into the sauce.

– Roughly dice up 100g of fresh mozzarella, and stir it into the sauce too until it begins melting. Then scoop out the mixture into the aubergine skins. Cover them with a very light layer of cheddar cheese and place under a 180C grill until the cheese has melted.

– Serve immediately after seasoning with black pepper and red chilli flakes

For the garlic bread, follow my recipe here. I’ve used baguette instead of tiger bread for this particular recipe, but the instructions will work for any sort of fresh bread 🙂

Delicious Stuffed Aubergines with Garlic Bread

The great thing about this recipe is that you can make different each time depending on what you have laying around. The original recipe I was working from didn’t include the spinach, mozzarella, or even the aubergine pieces used in the stuffing itself. If you have courgettes laying around, or even mushrooms, you can slice them up and add them to the stuffing. This meal was truly a delicious one and I can’t wait to make it again! I hope you enjoy it.


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