Stuffed Aubergine Boats


  • No onion? Try with red onion or shallot instead. 
  • No basil? Use any fresh herb you have on hand. 

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


2 Aubergines

1 Onion (chopped)

3 Garlic cloves

a bunch of Basil leaves (chopped)

150 g Feta / Vegan feta

Olive oil

Salt & pepper


  1. Roast the aubergine: Preheat the oven to 190 C/170 fan/5 gas mark. Cut aubergines in half lengthwise. Score the flesh with a knife.
  2. Drizzle with olive oil, season with a little salt and pepper and roast for 20 minutes.
  3. Make the stuffing: In the meantime, heat up a frying pan with 2 tbsp of olive oil. Cook the onion and garlic, for 10 minutes, until tender. Turn off the heat and set aside to cool.
  4. Stuff the aubergines: Preheat the oven to 200 C/180 fan/6 gas mark. Spoon out the aubergine flesh so that you have shells. Roughly chop the flesh and mix with the onion mixture, chopped basil and crumbled feta.
  5. Spoon the aubergine mixture back into the aubergine shells, and roast for 15-20 minutes, until golden. Finish on grill mode for a few minutes if needed.
3 Stuffed aubergine boats on aplate

How to store

Store in the fridge for up to 3 days. To reheat, place them in the oven at 180 C/160 fan/4 gas mark for 10-15 minutes, until warm.


Make an aubergine dip: add the leftovers into a food processor along with a little tahini and lemon juice, and blend until smooth. Serve with toasted bread.