A gentle, generous vegetarian dinner that feels special without much effort.
There is something generous about a whole roasted aubergine. It arrives at the table looking like you have made an effort, when really the oven has done most of the work while you got on with something else.
The filling is a quick, warmly spiced tomato sauce with cumin and sumac, spooned into the soft roasted flesh and returned to the oven. Served over cool Greek yoghurt with plenty of parsley, it is one of my favourite midweek dinners.
Choosing your aubergines
- Look for glossy skin that feels taut, with no soft patches.
- Pick ones that feel heavy for their size. They will be fresher and less spongy.
- Medium-sized is best. Very large aubergines can be seedy and take longer to soften.
Making it your own
Score the flesh in a criss-cross pattern before roasting. It helps the heat get in and makes it easy to press the flesh down to make room for the filling.
Sumac has a soft, lemony sourness. If you cannot find it, a little grated lemon zest stirred through the sauce does a similar job.
For a heartier meal, stir a tin of drained chickpeas into the tomato sauce, or crumble some feta over the top before the final roast.
You will find the full recipe in the card below, with everything ready to print.
Kitchen kit
What you’ll need
Rimmed sheet pan
Chef's knife
Wooden chopping board
Recipe
Stuffed Roasted Aubergine
Soft roasted aubergine filled with a spiced tomato sauce, served over cool yoghurt.
- Prep
- 15 mins
- Cook
- 45 mins
- Total
- 1 hr
- Serves
- 2
Ingredients
- 2 medium eggplants (aubergines), halved lengthwise
- 2 tbsp olive oil, plus extra for brushing
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sumac
- 1 can (14 oz) chopped tomatoes
- 1/2 cup Greek yogurt, to serve
- Fresh parsley, to finish
- 2 medium aubergines, halved lengthways
- 2 tbsp olive oil, plus extra for brushing
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sumac
- 400 g tin chopped tomatoes
- 125 g Greek yoghurt, to serve
- Fresh parsley, to finish
Method
- Heat the oven to 200°C (400°F). Score the aubergine flesh, oil and roast cut-side up for 30 minutes.
- Meanwhile, soften the onion and garlic in oil, add the spices and tomatoes and simmer for 10 minutes.
- Press the aubergine flesh down, spoon in the tomato filling and roast 15 minutes more.
- Serve over yoghurt with plenty of parsley.
Notes
- Sumac adds a lemony brightness. Swap in lemon zest if you can't find it.
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