Stuffed Aubergine With Roasted Vegetables, Halloumi Cheese & Seeds

Stuffed Aubergine

With Roasted Vegetables, Halloumi Cheese & Seeds


  • 1 small/medium aubergine
  • 100g sweet potato
  • 100g butternut squash
  • ½ small red onion
  • 1 small courgette
  • 100g halloumi cheese
  • 1 tsp. pumpkin seeds
  • 1 tsp. sunflower seeds
  • 1 tbsp. chopped coriander
  • 30ml sweet chilli sauce
  • Thick Greek yoghurt


  1. Cut the aubergine in half lengthways, cut around the edge with a small knife and make incisions through the flesh of the aubergine in a criss cross. Sprinkle with a little salt and leave for 30 minutes to extract any bitterness.
  2. Dry the aubergines with a piece of kitchen roll and place into a hot frying pan with a little corn oil flesh side down. Remove from the pan when golden brown and place onto a baking tray into a hot oven 220°C for 20 minutes.
  3. Meanwhile cut the rest of the sweet potato, squash, red onion and courgette into small pieces and roast in a hot oven coated with a little olive oil for 15 minutes or until soft.
  4. Slice the halloumi cheese and pass through plain flour and pan fry in a little corn oil for 3 minutes on each side and set a side to cool.
  5. When the aubergine is cooked remove from the oven, scoop out three quarters of the aubergine and roughly chop.
  6. In a big bowl mix together the roasted vegetables, about half of the roughly chopped aubergine, sweet chilli sauce, the seeds and chopped coriander, toss gently to mix well.
  7. Place the mix inside the roasted aubergine shells and place a few slices of pan-fried halloumi on top.
  8. Roast in a hot oven 200°c for approx 15 minutes or until hot.
  9. Remove from the oven, allow to cool slightly and serve onto a plate with a quenelle of
  10. Greek yoghurt on the top and a sprig of coriander to garnish.
  11. Serve with salad

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