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


  1. Cut each aubergine in half lengthways and cut out all the flesh to leave a 1/4 inch thick shell.
  2. Finely dice the flesh, toss it with 2 teaspoons of salt and drain it in a colander over a bowl for 30 minutes.
  3. Squeeze out excess moisture, rinse under cold water and drain well on a paper towel.
  4. 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.
  5. Heat the remaining oil over a medium heat and cook the onion and garlic.
  6. Add tomato puree, chopped tomato, dill, parsley, currants, pine nuts and vinegar. Stir all together and cook for 8-10 minutes.
  7. Add the tomato mixture to the aubergine with about 50g of the cheese. Season with black pepper and mix together well.
  8. 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.

Handy Hint

Serve with crusty bread and green salad.

Additional Information

  • middle eastern

  • greek

  • Make Ahead

  • Kids can help

  • Side

  • Vegetarian

  • Gluten Free

  • Egg Free

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Your comments

  • 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.