Vegan Stuffed Aubergines recipe

Written by Sophie Barrow

Vegan Stuffed Aubergines recipe
In need of a healthy filling but vegan lunch option? (or dinner for that matter!)  Here's a recipe for creamy stuffed aubergines. Serve with a tomato and red onion salad, then you're good to go! 


  • 115g brown basmati rice
  • 6 medium aubergines
  • 1 1/2 tbsp extra virgin olive oil
  • 115g celery, chopped
  • 225g carrot, grated
  • 30g fresh parsley, chopped
  • 30g fresh basil, chopped
  • 115g pine nuts, toasted
  • 55g ground almonds
  • 2 tsp vegetable stock powder
  • 280ml water
  • 1 tbsp plant-based yoghurt to serve


  1. Pre-heat the oven to 220°C then cook the rice as per package instructions and set aside. 
  2. Prick the aubergines and place in a baking tray with a dizzle of olive oil. Place in the oven for 15 minutes until softened. 
  3. Allow the aubergines to cool, then cut in half lengthways and scoop out the flesh in the middle. Leave about 1/2cm flesh attached to the skin.
  4. Put the aubergine shells back in the baking tray and chop up the aubergine flesh. 
  5. Saute the celery for around 10 minutes in olive oil, then add the carrot and aubergine flesh, then fry for another 5 minutes. 
  6. Heat the oil and gently fry the celery for 10 minutes. Add the carrot and chopped aubergine and fry for a further 5 minutes.
  7. Take the pan off the heat and stir in the cooked rice, parsley, basil, pine nuts, ground almonds, vegetable stock powder and water. 
  8. Spoon the mixture in the aubergine skins and cover the baking tray with foil.
  9. Place back in the oven and turn down the heat to 200°C for about 4 minutes until the mixture is soft and slightly golden. 
  10. Serve alongside a tomato and red onion salad, with a dollop of yoghurt and a sprinkle of parsley and pine nuts. Voila! 

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