Stuffed Aubergine with Pepper and Mushroom recipe

Name: Stuffed Aubergine with Pepper and Mushroom
Total time: 50 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 medium aubergine; 150 g mushroom; 1 large pepper; 1 medium red onion; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 75 g feta

Tender roasted aubergine halves filled with a savoury mix of mushrooms, peppers and red onion. Finished until bubbling, it makes a satisfying vegetable-led dinner.

50 min · Medium · Middle Eastern Jump to method

Stuffed Aubergine with Pepper and Mushroom

Ingredients

2 servings

2 medium aubergine
150 g mushroom
1 large pepper
1 medium red onion
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
75 g feta

Nutrition	Per serving
Calories	271 kcal
Protein	8.5 g
Carbohydrates	17.5 g
Fat	19.6 g
Saturated fat	5.6 g
Fibre	7.4 g
Sugar	9.1 g
Sodium	713 mg

Why this works

Moderate-calorie vegetable-based dish with good fibre and unsaturated fats, but sodium and saturated fat are lifted by feta and added salt.

High in phytonutrients. Aubergine, pepper, onion and mushrooms provide a range of antioxidants, including vitamin C and polyphenols, supporting overall diet quality.

Good fibre content. The vegetables and aubergine skin contribute fibre, which supports digestive health and helps improve satiety.

Sodium and saturated fat source. Feta and the added salt raise sodium, while feta also contributes a meaningful amount of saturated fat.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Halve the aubergines lengthways and score the flesh deeply without cutting through the skin.
Brush with olive oil, season with salt, and roast cut-side down for 20 minutes.
Meanwhile, finely chop the mushroom, pepper and red onion, then sauté until softened and most moisture has evaporated.
Scoop a little flesh from the roasted aubergines, chop it, and mix into the filling along with the cooked vegetables.
Pile the mixture back into the aubergine shells and bake for 10-15 minutes until hot through.

Recipes with some of the same ingredients

Roasted Vegetable Couscous

30 min · Light, fragrant couscous studded with roasted courgette, aubergine, peppers and mushrooms. It is a bright, quick dish that works well warm or at room temperature.

Other Middle Eastern recipes

Quick Tomato-Baked Eggs

20 min · Gently baked eggs nestled in a rich tomato sauce for a fast, comforting meal with plenty of flavour. It is ideal with bread for mopping up the savoury sauce.

Garlic Baked Eggs in Creamy Tomato Sauce

25 min · Soft-baked eggs nestled in a rich tomato sauce with garlic and a swirl of cream, finished with a cool, tangy spoonful of Greek yoghurt. It is comforting, savoury, and ideal for scooping up with bread.

Lamb Shank and Yoghurt Rice Bowl

210 min · Tender lamb shanks are slow-cooked until falling off the bone, then served over fragrant rice with a cooling yoghurt sauce and soft-boiled eggs. It is a hearty, satisfying bowl with rich, savoury depth and a fresh creamy finish.