• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 3 people
  • Difficulty Normal

Recipe Ingredient

  • 3 purple aubergines, halved
  • For filling:
  • 50g carrots, diced
  • 100g tomatoes, diced
  • 50g peas
  • 1/2 Bombay onion, diced
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • Ground black pepper
  • 1 to 2 tbsp oil
  • 1/2 tsp curry powder
  • 1/2 tsp pepper
  • 1/4 tsp salt, or to taste
  • Pinch of sugar, or to taste
  • 1/4 tsp chicken stock granules


  1. Wash aubergines and cut into halves. Scoop out the pulp from all the aubergine halves. Place the pulp in a saucepan, add 1/4 tsp salt and partially cook before draining.
  2. Heat oil in a wok and fry onions, garlic and ginger until fragrant and brown. Add carrots and cooked aubergine pulp.
  3. Stir-fry for two to three minutes, then mix in tomatoes. Simmer until vegetables are tender. Add seasoning and peas and cook for one to two minutes. Dish out.
  4. Stuff aubergine halves with filling ingredients. Sprinkle with ground black pepper. Bake in preheated oven at 170°C for 20 minutes or until aubergines turn soft. Serve immediately.

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