Turkish Stuffed Aubergine

A simple classic Turkish dish of stuffed aubergine with simple yet delicious flavours, perfect paired with various Turkish side dishes and served as a satisfying main meal.

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This Turkish Stuffed Aubergine recipe is one of my favourite dishes to make because it is seriously tasty and seriously easy to make. It is so easy it nearly didn’t make it to the blog and in-fact I had no intention of posting it but I thought how can I not share one of my favourite recipes with you.

I have been making this recipe for years now because Turkish/Mediterranean cuisine is one of my absolute favourites and there are very few dishes that I cook like this because quite frankly… they can do it better! There are very few occasions where I would say I don’t make something because someone else can do it better because I always like to experiment and create my own but no-one can make a Mousakka like my local Turkish restaurant (trust me when I say I’ve tried), or perhaps my healthier take on it, just isn’t possible on this occasion!

Back to this Turkish Stuffed Aubergine recipe though, which is very easy to make, requires only a few ingredients and pairs perfectly with classic Turkish side dishes. My favourite side dishes to pair this with are Tabbouleh (a classic grain dish), feta cheese, vine leaves, homemade Hummus or Tzatziki and a leafy green salad with Turkish-style dressing.

You can make this dish for family and friends and pair it with my above suggestions which I think would definitely impress them as the Stuffed Aubergine itself is relatively easy but pairing it with some homemade side dishes will give the wow factor.

If you’re a lover of Aubergine like me and buy it weekly to create new dishes and re-make many classic favourites, then I’ll think you’ll love some of these recipes:

Grilled Harissa Aubergine

Jerk Spiced Grilled Aubergine

Aubergine, Chickpea and Spinach Peanut Butter Stew

Ratatouille Bake

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Turkish Stuffed Aubergine
Prep time
Cook time
Total time
Serves: Serves 4
Stuffed Aubergine
  • 2 aubergines, halved
  • Sea salt
  • Olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • ½ tsp red chili flakes
  • ½-1 tsp tsp cinnamon
  • 1 tbso tomato puree
  • 400g can diced tomatoes or pasatta
  • 2 tbsp finely chopped fresh parsley, divided or dried parsley
Quinoa Tabbouleh
  • 1 cup quinoa
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • ¼ tsp
  • 1 tsp dried mint
  • 1 tsp dried parsley
  • 4 spring onions, thinly sliced
  • ¼ cucumber, diced small
  • 1 tomato, de-seeded, diced small
  • 2 tbsp walnuts, chopped
Side Salad
  • 1 bag mixed salad leaves
  • 3 tablespoons pomegranate molasses
  • Juice from ½ lemon
  • 4 tbsp olive oil
Tzatziki Dip
  • 150g tub Greek yogurt
  • ½ cucumber, diced fine
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • 2 tbsp chopped mint leaves
Stuffed Aubergine Method
  1. Preheat the oven to 350F/180C/Gas Mark 6. Line a baking tray and set aside.
  2. Place the aubergine halves in the microwave for 3 minutes or so to soften. Remove and allow to cool slightly, before carefully scooping out the flesh but do not pierce into the skin. Set aside.
  3. Heat olive oil in a large saucepan and add the onion to the pan and sauté over medium heat for 5 mins, until soft.
  4. Add the garlic, chili flakes, ½ tsp sea salt, cinnamon and tomato puree. Cook for one minute more, until fragrant.
  5. Carefully add in the canned tomatoes/pasatta and simmer for approx. 5 mins, until thickened slightly. Then add the flesh to the pan and cook through for a minute making sure to incorporate it well.
  6. Remove from the heat and stir in half the parsley.
  7. Carefully place the mixture in the aubergine skins and put them on the baking tray, cover with foil and bake in the oven for 45 minutes, until the aubergine is very soft and the sauce has reduced.
  8. Allow to sit for 5-10 mins before serving.
  9. Garnish with the remaining parsley and serve warm or at room temperature with side suggestions.
Quinoa Tabbouleh
  1. Rinse the quinoa and place in a large saucepan with 2 cups water.
  2. Bring to the boil, cover, reduce the heat and gently simmer for 15-20 mins or until the grain softens, unwraps itself and the majority of the water has gone.
  3. Turn off the heat and leave to cool slightly, then drain any remaining water.
  4. Season the grain with a little salt and pepper, stir in the lemon juice, garlic and oil and leave to cool fully.
  5. Stir in the remaining ingredients, then serve from chilled.
Salad and Dip:
  1. In one bowl, add the salad leaves and in a separate bowl combine the dressing and pour on top of the salad leaves.
Tzatziki Dip
  1. Place the Greek yogurt in a bowl and then add the lemon juice and garlic, stir through, then add the cucumber and mint leaves and stir to combine.
  2. Place an aubergine half, a few large spoonfuls of tabbouleh, salad leaves and a dollop of tzatziki on each place, along with some vine leaves if desired.

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