Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Stuffed Aubergine

Index » Mains » Stuffed Aubergine


  • 1 red onion
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 teaspoon cumin, garam masala and coriander
  • 3/4 cup short grain rice
  • 2 tablespoons wild rice
  • 1/2 cup diced vegetables (sweet potato, carrot, zucchini)
  • 1 cup water or stock
  • 1 medium sized aubergine (eggplant/eggfruit)
  • salt and extra olive oil
  • fresh chives or parsley
  • Chopped nuts (almonds, cashew, etc) to garnish


  1. Cut the aubergine in half lengthwise. Scoop out the flesh, leaving a 1 cm border around the outside.
  2. Dice and add to the other diced vegetables.
  3. In a medium saucepan, heat oil. Add onion, garlic and spice and cook for 1 minute. Add rice and wild rice and water. Simmer for 5 minutes.
  4. Add diced vegetables (including the aubergine) and simmer for a further 5 minutes, adding more water if needed.
  5. When cooked, stir through freshly chopped chives or parsley.
  6. Meanwhile, brush a liberal amount of olive oil on the aubergine halves, sprinkle with salt and grill (or BBQ) until soft and golden.
  7. Place half an aubergine on a plate and stuff with the rice mixture. Sprinkle crushed nuts on top and serve deliciously. (Serves 2).