Moroccan Stuffed Aubergine with Lemon Yogurt

This week I found my self searching for a different type of comfort food. My go to dish is usually some kind of brown rice pasta or sweet potato, but aubergine hits the same sort of spot!

In London, my favourite lunch spot is the Detox Kitchen deli, where they offer up a gorgeous array of fresh salads, fishcakes, soups and general deliciousness in their ever-changing menu. This recipe is inspired by a lunch I had their recently. Find them here!

I love the mix of flavours in this dish, the warming smoothness of the baked aubergine is contrasted against spiced brown rice, the perfect weeknight comfort food thats packed full of great nutrients and slow release energy, as well as anti-inflammatory turmeric, my hands down favourite spice. So it really is comforting for your mind and body.

Ingredients ( for two people ) 
  • 2 aubergines
  • 200g brown rice
  • 2 spring onions, finely chopped
  • 1 celery stick, finely diced
  • 1 handful raisins
  • 1 handful mint finely chopped
  • Handful cherry tomatoes, halved
  • 1 tsp turmeric powder
  • Pinch chili flakes or cayenne
  • 3 tbsp soya yogurt
  •  juice ½ lemon


  1. Slice the aubergines in half, drizzle with olive oil and bake in the oven for 40 mins at 180C
  2. Simmer the rice in a pan of boiling water for 20 mins until soft
  3. Mix the rice with the celery, raisins, onions, turmeric, mint and cherry tomatoes
  4. Once the aubergine is soft, remove from the oven and scoop out the flesh, then combine this with the rice mix.
  5. Put the rice mix back into the hollowed aubergine, and bake again for ten mins


DSCN0692NEW6. Next, make the dressing by mixing the yogurt with the juice of the lemon

7. Serve the aubergine with a drizzle of yogurt dressing and chilli flakes.






Gilly x

This entry was published on October 24, 2014 at 2:00 pm. It’s filed under Eat, Mains, Recipes and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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