I tried stuffed aubergine for the first time a few years ago when I was working in a French restaurant. The chef used spinach (one of my favourite vegetables) and rich, well-seasoned tomato sauce so I fell in love with this dish immediately. I mixed this experience with Italian cuisine. This is how the recipe of Summerthyme aubergine was born. Tasty, filling and leaving behind the parmesan it is vegan.
You don’t need any other seasoning but salt and pepper because our Summerthyme nut butter already contains all the herbs and spices to complete the dish. Swap the red onion to brown onion if you don’t have red at home, I just prefer the taste in this case.
It can be a relatively quick weeknight dinner, or you can use it to impress the family with a healthy but tasty plate.
Serves 2 people.
1 large aubergine
Half red onion
2 garlic cloves
8 cherry tomatoes
2 tablespoons of Summerthyme butter
Grated parmesan (or vegan parmesan)
Sea salt & black pepper
Preheat the oven to 200 degrees C. Cut the aubergine in half lengthways, then scoop the flesh out using a knife and a spoon. Season the aubergine shells with sea salt and drizzle with olive oil. Place them on a baking tray, cover with foil and roast for 20 minutes.
Chop the flesh of the aubergine into smaller pieces. Chop the onion and the garlic as well, then cut the tomatoes in halves.
Take a large pan and heat up some olive oil. Cook the onion until soft, then add the aubergine flesh, the garlic, and the tomatoes, then season with salt and pepper. Cook for a few more minutes.
By now the aubergine shells should be ready in the oven. Remove the baking tray from the oven, fill the aubergine shells with the flesh mixture we have prepared, then spread a tablespoon of Summerthyme butter on each halves, sprinkle some parmesan cheese on top and bake for another 5 minutes on lower temperature (180 degrees C). Serve with basmati rice and green beans.