Spicy Stuffed Eggplants


by Annabel Langbein

Winter is the perfect time for stuffing things. Stuffed ptatoes, capsicums, and other large sturdy vegetables all work well. These eggplants are just as good, and you can use the filling mixture in most anything you care to stuff.

Prep Time: 30 minutes

Cook Time: 1 hour


  • 4T olive oil
  • 2 onions, diced
  • 3 cloves garlic, crushed
  • 1t ground coriander
  • crushed seeds of 3 cardamom pods
  • 2t ground cumin
  • 1t chilli flakes
  • 1t soft brown sugar
  • 1 large red capsicum, diced
  • 2 tomatoes, cored and diced
  • /14C fresh coriander leaves
  • 2 finely chopped kaffir lime leaves (or finely grated zest of 1 lime)
  • 2T lime juice
  • 4T slivered almonds
  • 2 large eggplants
  • 1 medium eggplant
  • 1t salt

1. Cut the 2 large eggplants in half lengthwise and scoop out the flesh with a sharp spoon/knife. Leave the shell about 1.5cm thick. Brush insides with olive oil and sprinkle with salt. Bake for 30 min in 200 degree oven. 2. While shells are cooking - dice the medium eggplant and reserved flesh of scooped eggplants. 3. Heat olive oil in a large pot, add the onion, garlic, ground coriander, cardamom, cumin, and chilli and sizzle for 2-3mins. 4. Add diced eggplant, sugar, red capsicum, tomatoes, coriander leaves and kaffir lime leaves (or lime zest). Cover and cook over medium heat for about 15 mins until cooked down. Stir to prevent sticking. 5. Mix in lime juice and season with salt & pepper. Spoon into baked shells. Sprinkle 1T almonds over each eggplant half. These can be prepared ahead up to this point and kept in fridge for 24 hrs until needed. 6. Finish in 180 degree oven until golden. Approx 30 mins.