RECIPE | Nutty stuffed brinjals

Serve with a dollop of yoghurt for a satisfying vegetarian main course

03 September 2017 - 00:00 By Hilary Biller
Stuffed aubergines.
Stuffed aubergines.
Image: Paul Bransby

Serves: 6

Difficulty: Easy


6 medium-sized brinjals



45ml (3 tbsp) blanched almonds

5ml (1 tsp) cumin seeds

30ml (2 tbsp) sesame seeds

45ml (3 tbsp) coconut flakes

15ml (1 tbsp) coconut oil

1 large onion, chopped

1 large tomato, grated, saving the juice

10ml (2 tsp) grated ginger and garlic paste

5ml (1 tsp) chilli powder

5ml (1 tsp) ground coriander


Juice of 1 small lemon

Extra coconut oil

250ml (1 cup) cream or low-fat coconut milk

To serve:

Plain yoghurt

Fresh coriander


1. Wash the brinjals and with a sharp knife make four slits in each, from top to bottom, without cutting right through the base. Allow to stand in salted water.

2. For the stuffing dry-fry the almonds then add the cumin, sesame seeds and coconut flakes and cook till just fragrant. Remove and set aside.

3. Add coconut oil to the pan and fry onion, tomato (with the juice), ginger and garlic paste, chilli powder and ground coriander. Season with salt and add lemon juice. Simmer on low heat for 10 minutes till reduced and thickening. Cool slightly.

4. In a blender combine almonds, spices and tomato mixture. Blend till smooth.

5. Remove brinjals from water and dry well.

6. Spoon the mixture into the cuts then rub brinjals all over with extra coconut oil. Secure with toothpicks if necessary.

7. Place brinjals in a large nonstick pan with a lid and cook over a medium heat for 15 minutes before turning very carefully. Cook for another 10 minutes then pour cream over and cook for another 10 minutes till tender and cooked through.

8. Serve warm with blobs of yoghurt and garnished with coriander.