Stuffed Aubergines with Pittas & Tzatziki

This recipe works in combination with: Roasted Honey Figs with Greek Yogurt, Warm Halloumi Salad. This recipe features in these meal plans: Aegean Vegetarian.

Aubergines with a rich tomato, parsley and rice stuffing accompanied by toasted pittas and a refreshing Tzatziki dip.


  • one-third of a 30g pack of fresh mint, leaves picked from stalk
  • half of a 28g pack of fresh parsley, roughly chopped
  • 4 small aubergines, cut in half lengthways
  • 1 medium onion (approx 185g), finely chopped
  • 1 half cucumber portion, halved lengthways and deseeded with a teaspoon
  • 6 pitta breads
  • 1/2 medium lemon, juiced
  • 200g of Greek yogurt
  • 400g of tinned chopped tomatoes
  • 100g of long grain rice
  • 80g of Parmesan cheese, grated
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 2 tsp tomato puree
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 70 mins
  • Oven temp: 200c
  • Price per person: £2.15
  • Store cupboard: Typical
  • Calories per serving: 628
  • 5-a-day per serving: 4.5
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Stuffed Aubergines & Tzatziki photo

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  1. Preheat the oven. Place the aubergines on a baking tray and use a small, sharp knife to make a neat and deep criss-cross pattern into the flesh of each aubergine half, being careful not to cut the skin. Rub the flesh with half the lemon juice, season with salt and pepper and bake in the oven for 40 minutes, or until soft.
  2. Meanwhile, to make the tzatziki, grate the deseeded cucumber and mix with the Greek yogurt, two-thirds of the chopped mint, 1 tbsp olive oil, half the garlic and remaining lemon juice.
  3. Once the aubergine is cooked, carefully scoop out most of the flesh, leaving 1/2cm with the skin, and finely chop. Return the skins to the baking tray and set aside.
  4. Heat 1 tbsp olive oil in a saucepan and fry the onion and the remaining half of the garlic for 4-5 minutes, or until soft. Stir in the chopped aubergine flesh, tinned tomatoes and tomato puree, cover and simmer for 15 minutes, or until it develops a thicker, smoother consistency.
  5. Meanwhile, cook the rice according to the packet instructions to be ready at the same time as the sauce.
  6. Mix the cooked rice with the tomato sauce and chopped parsley and season to taste with salt and pepper. Carefully spoon the stuffing into the aubergine skins, sprinkle on the Parmesan cheese and bake in the oven for 10 minutes, or until the cheese has melted.
  7. Lightly toast the pitta breads according to the packet instructions and cut into strips. Scatter the remaining mint over the aubergines and serve with the toasted pitta bread and tzatziki.

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