Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Stuffed aubergines

A Mediterranean staple, aubergines are as versatile as they are tasty. This stuffed aubergine recipe is a wonderful plant-based meal infused with exotic flavours.
  • cookingtimeCooking time40 minutes
  • preparation timePrep time25 minutes
  • servingsServings4 portions
recipe image Stuffed aubergines


  • 30 grams Flora ProActiv Buttery
  • 2 aubergines
  • 1 red bell pepper cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp olive oil
  • 1 onion
  • 2 garlic cloves crushed
  • 400 grams canned crushed tomatoes
  • 2 tbsp fresh coriander chopped
  • ground black pepper
  • 40 grams ready-toasted pine nuts
  • 100 grams cooked brown rice

Nutritional facts

Energy (kcal)264 kcal
Energy (kJ)1096 kJ
Protein (g)5.9 g
Carbohydrate incl. fibre (g)31.7 g
Carbohydrate excl. fibre (g)18.8 g
Sugar (g)10.8 g
Fibre (g)7.2 g
Fat (g)16.7 g
Saturated fat (g)2.4 g
Unsaturated fat (g)9.6 g
Monounsaturated fat (g)5.3 g
Polyunsaturated fat (g)4.3 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)140 mg
Salt (g)0.10 g
Vitamin A (IU)1063 IU
Vitamin C (mg)47.7 mg
Calcium (mg)69 mg
Iron (mg)2.69 mg
Potassium (mg)968 mg


  1. Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm (½ inch) shell. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
  2. Roast in preheated oven to 180°C/170ºC Fan/Gas mark 4 for 30 minutes.
  3. Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes. Season with pepper and simmer until reduced by half.
  4. Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
  5. Mix with the cooked rice and roasted peppers and Flora ProActiv.
  6. Stuff into aubergine shells with tomato mix and serve.