Stuffed Aubergines with Garlic Sauce Recipe

Name: Stuffed Aubergines with Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Small Eggplants, Cut In Half Lengthwise; 1 Tablespoon Unrefined Oil; 1 whole Onion, Diced; 5 whole Medium Mushrooms(champignons), Chopped; 1 whole Small Carrot, Grated; ⅓ cups Brown Rice; Sea Salt, to taste; ⅓ teaspoons Ground Pepper; 1/4 teaspoons Ground Coriander; ⅓ cups Water; Fresh Parsley And Dill, Chopped, To Taste; 4 cloves Garlic, Mashed; 1 pinch Sea Salt; 1/2 teaspoons Unrefined Oil; 4 Tablespoons Water; 1 whole Tomato (Just The Inside Of A Small, Soft Tomato, Mashed); 4 cloves Garlic, Mashed; 1 pinch Sea Salt; 5 Tablespoons Low-fat Yoghurt Or Cream

Servings: persons

5 whole Small Eggplants, Cut In Half Lengthwise
1 Tablespoon Unrefined Oil
1 whole Onion, Diced
5 whole Medium Mushrooms(champignons), Chopped
1 whole Small Carrot, Grated
⅓ cups Brown Rice
Sea Salt, to taste
⅓ teaspoons Ground Pepper
1/4 teaspoons Ground Coriander
⅓ cups Water
Fresh Parsley And Dill, Chopped, To Taste
4 cloves Garlic, Mashed
1 pinch Sea Salt
1/2 teaspoons Unrefined Oil
4 Tablespoons Water
1 whole Tomato (Just The Inside Of A Small, Soft Tomato, Mashed)
4 cloves Garlic, Mashed
1 pinch Sea Salt
5 Tablespoons Low-fat Yoghurt Or Cream

1
Scoop out the inside of each halved eggplant.
2
Make sure that you leave a little of the insides in the skin, so that they stand up to the filling that youll later put into it.
3
Roughly chop up the removed flesh and place it in a medium sized bowl for later.
4
Heat the oil in a medium pan over medium heat.
5
Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander.
6
Saute for 5 minutes then add 1/3 cup of water and cook until all of the water is absorbed.
7
Add chopped parsley and dill and remove from heat.
8
Add all of the cooked ingredients into the bowl with the chopped eggplant flesh.
9
Mix it together then stuff it into the eggplants.
10
Youll use about 2-3 tablespoons of filling per halved eggplant.
11
Cover an oven tray with some parchment paper.
12
Place the eggplants on the tray, filling side up.
13
Cover the eggplants with aluminum foil.
14
They will cook faster this way.
15
Cook for 40 minutes at 392 F.
16
Serve with garlic sauce on top!
17
For the garlic sauces you just have to mix the ingredients together.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 whole Small Eggplants, Cut In Half Lengthwise, 1 Tablespoon Unrefined Oil, 1 whole Onion, Diced, 5 whole Medium Mushrooms(champignons), Chopped, and more.

Yes, Stuffed Aubergines with Garlic Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Aubergines with Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions