I love stuffed veggies, they are a staple in Greece, from stuffed aubergines to courgettes, tomatoes and even the courgette flowers themselves, of and vine leaves too, do they count? Anyway this recipe is for a spiced stuffed aubergine, with a more Moroccan twist than my usual Greek sort.
There are so many dfferent recipes for stuffed aubergine and I’ve done one here before that I love. This time I thought I’d share this spicier version with you. I has the tastes of Moroccan cooking with turmeric, harissa (you can even make your own Harissa paste here) and mint. It is not a vegetarian recipe as my spiced stuffed aubergine has a bit of bacon in there. I like the flavour and texture it brings to the dish but you could leave it out and go all veggie if you like.
I always think of stuffed veggies as sunshine comfort food. They just cook away in the oven then come out packed with flavour and juiciness. You just have to dish up and get in there with a fork and let those flavours dance on your tongue as you imagine Mediterranean sunshine no matter what time of year it is or where you are.
This recipe s for two with a salad on the side or maybe even rice if you want more on your plate. It takes a bit of time to bake this spiced stuffed aubergine so just be patient and make sure you pop it into the oven 40 minutes before you want to sit down to eat. There isn’t a lot of effort involved in the prep so just sit back and let the oven do the rest for you.
SPICED STUFFED AUBERGINE
- 1 aubergine/eggplant
- 1/2 red onion chopped
- 1 tbsp olive oil
- 2 slices bacon chopped
- 1 stick celery chopped
- 1/2 tsp turmeric powder
- 2 tbsp harissa paste
- 2 tbsp chopped fresh mint
- Scoop out the flesh of the aubergine leaving two boat shaped shells
- Chop the flesh and saute with onion, bacon, celery and spices in the oil for 20 minutes till soft and pulpy
- Paint the inside of the aubergine shells with oil then stuff with the filling
- Bake on tray for 40 minutes then remove from oven and serve with side salad.