Awesome aubergines

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Serves: 4

By spudcounter

(1 Vote) 1


  • 1 onion chopped

  • 2 tsp tomato puree

  • 2 tsp olive oil

  • 4 tomato roughly chopped

  • 2 tbsp dill chopped

  • 1 tbsp red wine vinegar

  • 2 tbsp pine nuts

  • 2 cloves garlic

  • 2 aubergine

  • 2 tbsp currants

  • 150g kefalotyri cheese finely grated (can substitute feta)

  • 2 tbsp flat-leaf parsley chopped


<ol> <li>Cut each aubergine in half lengthways and cut out all the flesh to leave a 1/4 inch thick shell.</li> <li>Finely dice the flesh, toss it with 2 teaspoons of salt and drain it in a colander over a bowl for 30 minutes.</li> <li>Squeeze out excess moisture, rinse under cold water and drain well on a paper towel.</li> <li>Heat 1 tablespoon of oil in a pan over a high heat. Add diced aubergine and stir often for 5 minutes. Put into a large bowl.</li> <li>Heat the remaining oil over a medium heat and cook the onion and garlic.</li> <li>Add tomato puree, chopped tomato, dill, parsley, currants, pine nuts and vinegar. Stir all together and cook for 8-10 minutes.</li> <li>Add the tomato mixture to the aubergine with about 50g of the cheese. Season with black pepper and mix together well.</li> <li>Spoon the vegetable mixture into the shells and sprinkle the remaning cheese over the top. Cook in the oven for about 40 minutes on a medium heat, or until they are cooked through.</li> </ol>

Handy Hint

<p>Serve with crusty bread and green salad.</p>

Additional Information

  • Egg Free

  • Gluten Free

  • Vegetarian

  • Side

  • Kids can help

  • Make Ahead

  • greek

  • middle eastern

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  • 17/01/08 11:50

    An impressive looking dish which is relatively easy to prepare in advance and pop in the oven while you enjoy a glass of wine with your guests. Tastes delicious.