Stuffed Aubergine Boats


2 medium aubergines, cut into halves, lengthwise

3 tablespoon olive oil

1/8 tsp of hing or, 1 medium onion (chopped) + 2 cloves garlic (minced)

1 tsp chili flakes

1 red bell pepper, chopped

4 medium tomatoes, chopped or a 280gr of tin chopped tomatoes (discard excess water from the tin)

1/2 cup fresh basil, leaves chopped (extra for garnish). Parsley also works

1 tsp of mixed Italian spices (thyme, oregano, rosemary)

1 teaspoon salt, or to taste

1/2 tsp sugar

Black pepper to taste

1/2 cup almonds/cashews, optional

1/4 cup vegan Parmesan, optional



  1. Preheat the oven to 200 °C.
  2. Cut aubergines in half. Then carve the flesh several times with a knife before you carefully scrape it out with a tablespoon so that the edge is about 5 mm wide.
  3. Chop the aubergine flesh finely.
  4. Mix 1 tbsp olive oil and some salt. Coat the aubergines with it. 
  5. Place aubergines empty boats in a baking tray and bake for 15min-20min. 
  6. Meanwhile, prepare the stuffing by heating 1 tbsp olive oil in a frying pan, and high heat.
  7. Add chili flakes, hing, red bell pepper, and sauté for 5 minutes.
  8. Add the aubergine flesh, tomatoes, tomato paste, Italian seasoning, salt, sugar, black pepper, and fry for about 10 minutes.
  9. Take the boats (aubergines) out of the oven, fill them with the mixture, and topped them with nut/parmesan.
  10. Place stuffed aubergines back in the oven, with the broil mode, and 220ºC for 10min. 
  11. Serve this delicious boats with fresh basil or parsley, and drizzled olive oil.

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