Oven Baked Stuffed Aubergines with Creamy Pesto Mayo

08 September 2015

This dish is especially made for all the vegans out there, and is one of my favourite recipes. I usually make these stuffed aubergines at least once a week. They also keep really well, and make for fantastic work lunch leftovers. Packed with Vitamin B, low GI carbohydrates and loads of healthy veggies, this is an amazing lunch or dinner dish for any occasion. You can even keep the stuffing separate and let the family get involved in stuffing and topping their own aubergine.


Low GI | Rich in Vitamin B | Vegan Friendly |

Serves 4 | Prep Time: 30 mins

Ingredients for Stuffed Aubergines

4 large aubergines (eggplant)

1 cup (250ml) brown basmati rice

500ml water

1 tbsp. olive oil

Pinch salt

1 large yellow pepper – chopped

1 large red pepper - chopped

5 medium baby marrows – cut into rounds

½ onion –finely chopped

1 tsp. crushed garlic

1 tbsp. coconut oil

½ tsp. dried oregano

½ tsp. dried thyme

Himalayan crystal salt to taste

Ingredients for Pesto Mayo

1 punnet fresh basil leaves – destalked

½ punnet fresh mint leaves – destalked

½ cup olive oil

¼ cup pumpkin seeds

¼ cup cashews

2 tbsp. tahini

¼ tsp. salt

½ tsp. xylitol

½ tbsp. white balsamic vinegar



Preheat oven to 180⁰C

Step 1: Bake Aubergines

Lightly grease large baking tray with olive oil spray

Cut aubergines in half.

Using sharp chopping knife, cut a little of the middle of each aubergine out to create space for the stuffing

Lay aubergines out on baking tray and brush with a little olive oil

Place in oven and bake for 15 mins until just about cooked (be sure to watch closely to prevent overcooking)

Remove from heat

Step 2: Prepare Brown Basmati Rice

While aubergines are baking, bring 500ml water to the boil

Add rice, salt and olive oil

Reduce to medium heat and allow rice to cook for 20 minutes until all water has evaporated and soft

Once cooked, remove from heat, and set aside

Step 3: Prepare Vegetables

In a large frying pan allow coconut oil to heat up

Add finely diced onions and garlic and allow to fry until slightly brown

Reduce to medium heat and add chopped peppers, baby marrows, oregano, thyme and salt.

Fry for 10 minutes until vegetables are cooked completely

Remove from heat

Step 4: Combine stuffing

Add cooked vegetables to ready prepared rice and stir thoroughly

Place back on low heat and stir continuously for 1 minute

Remove from heat

Step 5: Stuff Aubergines

Place generous spoonful’s of vegetable-rice stuffing into the hollow created into each aubergine.

Place back into oven and allow to cook for another 10minutes

Remove from heat

Step 6: Prepare Pesto Mayo

Add all ingredients to blender / food processor and blend thoroughly for 1 minute until all ingredients are thoroughly combined, and thick creamy pesto mayo forms. You may need to blend a little further depending on the strength of your blender/food processor.

Step 7: Topping

Top Stuffed aubergines with generous amounts of pesto mayo

Serve Warm and Enjoy!

Yours in Health Always,




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