The best places to eat, stay, shop and visit in the South West

Stuffed aubergine with pan-fried halloumi

Packed with herbs and veggies and topped with golden pan-fried halloumi, this stuffed aubergine recipe is a delicious way to get your five a day
Vegetarian stuffed aubergine

Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for vegetarian stuffed aubergine with pan-fried halloumi

ashburtoncookeryschool.co.uk

Serves    2
Oven temp    220°c / gas 7
  • Aubergine 1 medium, halved lengthways
  • Salt 1 tsp
  • Corn oil 2 tbsp
  • Red onion ½, peeled and sliced
  • Sweet potato 100g, peeled and diced
  • Butternut squash 100g, peeled and diced
  • Courgette 1 small, diced
  • Olive oil a drizzle
  • Halloumi 100g, sliced
  • Plain flour 2 tbsp
  • Pumpkin seeds 1 tsp
  • Sunflower seeds 1 tsp
  • Fresh coriander 1 tbsp, chopped
  • Sweet chilli sauce 30ml
  • Greek yogurt to serve
  1. Using a sharp knife, score the flesh of the aubergine in a criss-cross pattern. Sprinkle with a little salt and leave for 30 minutes to extract any bitterness.
  2. Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll.
  3. Heat 1 tbsp of corn oil in a large frying pan and fry the aubergine flesh-side down until golden. Remove from the pan, place on a baking tray and roast in the oven for 20 minutes.
  4. Place the red onion, sweet potato, squash and courgette in a large roasting tin and drizzle with olive oil. Roast in the oven for around 15 minutes until soft.
  5. Coat the halloumi slices in the flour. Pan fry in 1 tbsp of corn oil until golden (around 3 minutes on each side). Set aside.
  6. Once the aubergine is cooked, remove from the oven and scoop out ¾ of the flesh. Chop the flesh and place in a bowl with the roasted vegetables. Add the seeds, coriander and sweet chilli sauce and combine.
  7. Place the vegetable mix inside the aubergine shells and top with the pan-fried halloumi. Reduce the temperature of the oven to 200°c / gas 6 and cook the stuffed aubergine halves for a further 15 minutes.
  8. Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Aubergine 1 medium, halved lengthways
  • Salt 1 tsp
  • Corn oil 2 tbsp
  • Red onion ½, peeled and sliced
  • Sweet potato 100g, peeled and diced
  • Butternut squash 100g, peeled and diced
  • Courgette 1 small, diced
  • Olive oil a drizzle
  • Halloumi 100g, sliced
  • Plain flour 2 tbsp
  • Pumpkin seeds 1 tsp
  • Sunflower seeds 1 tsp
  • Fresh coriander 1 tbsp, chopped
  • Sweet chilli sauce 30ml
  • Greek yogurt to serve

Method

  1. Using a sharp knife, score the flesh of the aubergine in a criss-cross pattern. Sprinkle with a little salt and leave for 30 minutes to extract any bitterness.
  2. Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll.
  3. Heat 1 tbsp of corn oil in a large frying pan and fry the aubergine flesh-side down until golden. Remove from the pan, place on a baking tray and roast in the oven for 20 minutes.
  4. Place the red onion, sweet potato, squash and courgette in a large roasting tin and drizzle with olive oil. Roast in the oven for around 15 minutes until soft.
  5. Coat the halloumi slices in the flour. Pan fry in 1 tbsp of corn oil until golden (around 3 minutes on each side). Set aside.
  6. Once the aubergine is cooked, remove from the oven and scoop out ¾ of the flesh. Chop the flesh and place in a bowl with the roasted vegetables. Add the seeds, coriander and sweet chilli sauce and combine.
  7. Place the vegetable mix inside the aubergine shells and top with the pan-fried halloumi. Reduce the temperature of the oven to 200°c / gas 6 and cook the stuffed aubergine halves for a further 15 minutes.
  8. Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.
Churchill Recreate
South West 660
SW660
You may also like
Churchill Recreate
Churchill Recreate
Most popular recipes
FOOD Lifestyle - newsletter
FOOD Lifestyle - newsletter
  • Aubergine 1 medium, halved lengthways
  • Salt 1 tsp
  • Corn oil 2 tbsp
  • Red onion ½, peeled and sliced
  • Sweet potato 100g, peeled and diced
  • Butternut squash 100g, peeled and diced
  • Courgette 1 small, diced
  • Olive oil a drizzle
  • Halloumi 100g, sliced
  • Plain flour 2 tbsp
  • Pumpkin seeds 1 tsp
  • Sunflower seeds 1 tsp
  • Fresh coriander 1 tbsp, chopped
  • Sweet chilli sauce 30ml
  • Greek yogurt to serve
  1. Using a sharp knife, score the flesh of the aubergine in a criss-cross pattern. Sprinkle with a little salt and leave for 30 minutes to extract any bitterness.
  2. Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll.
  3. Heat 1 tbsp of corn oil in a large frying pan and fry the aubergine flesh-side down until golden. Remove from the pan, place on a baking tray and roast in the oven for 20 minutes.
  4. Place the red onion, sweet potato, squash and courgette in a large roasting tin and drizzle with olive oil. Roast in the oven for around 15 minutes until soft.
  5. Coat the halloumi slices in the flour. Pan fry in 1 tbsp of corn oil until golden (around 3 minutes on each side). Set aside.
  6. Once the aubergine is cooked, remove from the oven and scoop out ¾ of the flesh. Chop the flesh and place in a bowl with the roasted vegetables. Add the seeds, coriander and sweet chilli sauce and combine.
  7. Place the vegetable mix inside the aubergine shells and top with the pan-fried halloumi. Reduce the temperature of the oven to 200°c / gas 6 and cook the stuffed aubergine halves for a further 15 minutes.
  8. Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.