Stuffed aubergines with vegetables

Aubergine halves scooped out and filled with a tomato and vegetable fondue, then baked until golden. Light, tender and flavourful, they make a complete, colourful plant-based supper.

Preparation: 20 min  |  Cooking: 40 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, whole items) use average weights. 142 kcal · 3 g protein · 13 g carbohydrate · 8 g fat

Ingredients

• 2 aubergines
• 1 courgette
• 1 pepper
• 1 tin of chopped tomatoes
• 1 onion
• 2 tbsp olive oil
• herbs, salt, pepper

Method

1. Halve the aubergines and scoop out the flesh (keep it).
2. Fry the aubergine flesh, courgette, pepper, onion and tomatoes.
3. Fill the aubergine shells with this stuffing.
4. Bake for 30 minutes at 200 °C.

Nutritional benefits

Aubergine is low in calories and rich in fibre, making it ideal for weight loss. Stuffed with vegetables rather than meat and cheese, it remains a light, complete plant-based dish, packed with antioxidants. Naturally vegan and gluten-free.

Variations and substitutions

• With quinoa or rice for a more substantial dish.
• Topped with grated cheese and grilled (not vegan).
• With minced meat for a higher-protein version.
• Spiced up with cumin, chilli and herbs.

Storage and making ahead

Keep for 3 days and can be reheated in the oven. They taste even better reheated.

💡 Good to know

Fry the aubergine flesh along with the filling: nothing goes to waste and the stuffing is tastier.

Related reading

Discover more vegetarian recipes · vegan recipes · weight loss recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: aubergines · courgette · pepper · tomatoes · onion.

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