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Stuffed aubergine

For today, I bring you a recipe from Mariana Pinto, a perfect vegetarian dish for cold days: stuffed aubergine. If you follow me on instagram, you know I love this recipe, but I've never shared it with only vegetarian ingredients. However, this vegetarian recipe can easily be replaced with minced meat or vegetable stuffing, as it will be delicious either way.


  • 200g fresh mushrooms

  • 4 tbsp fried tomato pulp

  • Half an onion, chopped

  • 2 aubergines

  • 2 tbsp olive oil

  • Flavoured salt

  • Nutritional yeast


  • Grind the mushrooms in the food processor.

  • Cut the aubergine in half and remove the inside, leaving a thin layer.

  • Process the interior of the aubergine, the tomato pulp and the onion until it becomes pasty.

  • Add the paste to the mushrooms and stir well.

  • Add salt and olive oil.

  • Fill the aubergines and bake them at 180ºC for about 30 minutes.

  • Sprinkle the aubergines with nutritional yeast and serve.

Enjoy your meal!

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