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

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. Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll. 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. 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. 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. 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. 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. Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.

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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

Added on January 13, 2022

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

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

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.
Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll.
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.
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.
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.
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.
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.
Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.

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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

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.
Preheat the oven to 220°c / gas 7. Wash the salt off the aubergine halves and dry with kitchen roll.
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.
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.
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.
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.
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.
Serve the stuffed aubergine with a dollop of greek yogurt and sprig of fresh coriander.