Stuffed Aubergine Boats

45 Minutes
Serves 2-4 People
Author: Rajni Ram
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Stuffed Aubergine Boats are delicious, juicy and so flavourful. They are so easy to put together, and can be your main meal after a busy work day, or a lazy weekend treat. This recipe came together on a day I had minimum vegetables in my fridge. The dish is a melange of flavours and textures.

Aubergines/Brinjals are quite a favourite in my household. We like all varieties of Aubergines, and cook dishes from various cuisines with them. I shall link a few Aubergine dishes later in the post. The day I made this dish, the house smelled marvelous, and the husband just loved the dish.

While the Aubergines can be prepped in the Oven first, I prefer roasting them on a pan with some Olive Oil, until they get a nice char, and are just soft in the centre. While cooking with Aubergines, its imperative to cook them well, yet keep them firm. Some varieties cook so quickly, while some take longer to cook. Once the centre is soft, its time to scoop up some flesh from the middle, and place the topping . Then sprinkle Cheese and dunk the tray in the oven. As the Aubergines cook in the oven, pour yourself a lemonade, listen to some music, and get into the mood to dig into the deliciously juicy Stuffed Aubergine Boats.

While the Stuffed Aubergine Boats can be served with a salad on the sides, I wanted to keep it simple, and so served it with a dollop of Greek Yogurt.

What I have Used in this recipe:

Aubergines/Brinjal: the huge Globe variety of Aubergines, work best for this recipe. Pick up firm, fresh, and shiny Aubergines from the market.

Olive Oil: Use the best quality, for the best taste. Since I have Pan roasted the Aubergines in this recipe, I have used Classic Olive oil, and not Extra virgin.

Toppings- For the topping, you can add anything you prefer. I have used simple everyday vegetables, and nothing exotic. Onions(any variety), Capsicum, Red Bell Peppers, Cherry Tomatoes, Chopped Basil.

Cheese- Sprinkling cheese gives a nice flavour to the dish. I have used Parmesan and Feta.

Spices- just pepper and red chilli flakes work wonders, and bring out the best in the dish. However, a sprinkle of Italian seasoning wont hurt.

Why you should make this dish- Firstly, its easy. Secondly, having a homemade gourmet meal on a weekday does wonders to the mood…believe me. Finally, once you put the Aubergines in the oven, you can multitask other chores, or relax for the next 30 minutes.

While You are here I request you to take a look at other Aubergine/Brinjal recipes like- Gutti Vankaya Kura, Kathrikkai Masala Kuzhambu, Methi Wale Baingan, Baigan Raita.

 

 

 

 

 

Ingredients

  1. Aubergines/Brinjal- 2 whole Globe Variety (Bharta variety)
  2. Onion 1 whole roughly chopped
  3. Capsicum- 1/4 of 1 whole cubed
  4. Red Bell Peppers 1/4 of 1 whole cubed
  5. Cherry Tomatoes 8-10 halved
  6. Salt as required
  7. Black Pepper Powder 1tsp
  8. Red Chilli Flakes 1 tsp
  9. Italian Seasoning 1/2 tsp (optional)
  10. Olive oil about 1-2 tbsp
  11. Parmesan grated 1 tbsp
  12. Feta crumbled 1 tbsp
  13. Greek Yogurt for serving
  1. Wash, completely Pat dry, and chop the Aubergine vertically into half. Apply some salt on all 4 pieces and rest for 15 minutes. The Aubergines would have sweated out the excess water. Using a paper towel, pat the moisture dry.
  2. Now drizzle Olive oil on a Pan ( I have used a cast iron pan as it distributes heat evenly, and gives a nice char). Let it heat. Now place the Aubergines/Brinjals face down(cut side down) on the pan. Let it cook on medium heat for 7 minutes. Turn over and check if the centre has turned soft and is cooked. If not, turn it back again, and cook for a couple of minutes more. Now turn over and cook the skin side for just minute. Set the Roasted Aubergines on a baking tray, and let them cool.
  3. Now scoop out the centre  from the roasted Aubergine using a fork/spoon, for about Half an inch(don’t go deeper than that). Do not discard the scooped flesh from the centre. This can be used in the stuffing. To a bowl add the chopped onions, capsicum, Red Bell Peppers, and tomatoes. Further add, salt, red chilli flakes and pepper powder. Add Italian seasoning if using. Add the scooped Brinjal flesh. Drizzle olive oil, and give it a good mix.

    4. Pre heat oven to 200 C for 10 minutes. Now Fill the Aubergine with the topping. Sprinkle Parmesan Cheese and Feta cheese. Drizzle a little more Olive oil on the assembled Aubergines. Now bake the Aubergines at 200 C for 30 minutes. Remove from the oven, and serve warm.

Wash, completely Pat dry, and chop the Aubergine vertically into half. Apply some salt on all 4 pieces and rest for 15 minutes. The Aubergines would have sweated out the excess water. Using a paper towel, pat the moisture dry. Now drizzle Olive oil on a Pan ( I have used a cast iron pan as it distributes heat evenly, and gives a nice char). Let it heat. Now place the Aubergines/Brinjals face down(cut side down) on the pan. Let it cook on medium heat for 7 minutes. Turn over and check if the centre has turned soft and is cooked. If not, turn it back again, and cook for a couple of minutes more. Now turn over and cook the skin side for just minute. Set the Roasted Aubergines on a baking tray, and let them cool. Now scoop out the centre  from the roasted Aubergine using a fork/spoon, for about Half an inch(don’t go deeper than that). Do not discard the scooped flesh from the centre. This can be used in the stuffing. To a bowl add the chopped onions, capsicum, Red Bell Peppers, and tomatoes. Further add, salt, red chilli flakes and pepper powder. Add Italian seasoning if using. Add the scooped Brinjal flesh. Drizzle olive oil, and give it a good mix. Pre heat oven to 200 C for 10 minutes. Now Fill the Aubergine with the topping. Sprinkle Parmesan Cheese and Feta cheese. Drizzle a little more Olive oil on the assembled Aubergines. Now bake the Aubergines at 200 C for 30 minutes. Remove from the oven, and serve warm, with Greek Yogurt by the side.

Notes:

  1. Instead of topping it with the veggies, you can also top it with Pizza  sauce, then top it with vegetables, and Cheese.
  2. Fresh Basil leaves can also be added to the chopped vegetables for added flavour.
  3. Done roast the Aubergine completely. It should be half done. The centre should be soft enough to scoop.
  4. If you do not wish to Pan roast, the Bake in an pre heated oven, face down for 30 minutes. Since this method takes longer, I have followed a part stove top, and part oven method.
  5. Add a little salt and red chilli flakes to the Greek Yogurt before serving.

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