Women Conspire Against Me With Stuffed Aubergine.

Stuffed Aubergine (1 of 3)

The clue is in the name of the blog; One man’s Meat. The women who tried to get me off the case are my eldest daughter and Linda Booth. Eldest got me a wonderful present of an Indian cookery course at Linda’s excellent Dublin Cookery School. I had a great day at the school, learning lots of new things and cooking some truly delicious Indian meals. For me, the absolute stand-out dish of the day was this recipe for stuffed aubergine (eggplant). It might just get me away from meat for a while. If every vegetarian dish was as flavourful as this, I might just give up the meat altogether. The only thing stopping me is the blog. I just couldn’t bear to be the author of “One Man’s Cabbage” or anything like it. Nice try ladies but no.Β 

In deference to Linda, I will not follow her recipe exactly (as I didn’t do so when I prepared this). Linda is a professional and gives exact measurements. I am a hacker and make it up a bit as I go along. However, this is a pretty forgiving recipe and is well worth preparing.

Ingredients (for a main course for two)

  • 3 aubergines
  • 2 or 3 day old boiled potatoes
  • 1 teaspoon of turmeric
  • 1 teaspoon of chilli powder
  • 2 teaspoons of cumin seeds
  • 1 green chilli
  • 2 cm of fresh ginger
  • 2 cloves of garlic
  • 1 handful of coriander (cilantro)
  • Polenta flour for dusting

Firstly, cut the aubergines into rings, about 3 cm deep. They are a very tactile vegetable and are nice to work.

Stuffed Aubergine (3 of 14)

It looks like a lot for two people. It is.

Cut the centres out of the rings, leaving a deep enough edge for later stuffing.

Stuffed Aubergine

If one had a circular cutter, it would be easier.

Slice the centre pieces into small cubes and sprinkle with salt. This is to extract some of the moisture from the ‘meat’ of the aubergine.

Stuffed Aubergine (5 of 14)

The aubergine goes a bit brown on the edges. Don’t be concerned.

Leave the aubergines to sweat while you grate the potato. Use the coarsest side of a standard grater (or the greater side of a lesser grater). Also, chop up the ginger, garlic and chilli into small pieces.

Stuffed Aubergine

Grate looking potato.

Heat a frying pan to medium hot. Add the cumin seeds and stir them around to prevent burning. Add the garlic. As soon as the garlic aroma arises, add the chopped chilli and chopped ginger. Add the chopped aubergine, turmeric and chilli powder.

Stuffed Aubergine (6 of 14)

The turmeric adds great colour and is very good for you.

Side note on turmeric;Β Try to not get the turmeric on your fingers. It leaves pretty indelible stains. You will look as if you have a 40-a-day habit.Β 

Cook over a medium heat until the aubergine has softened but not lost all it’s shape.

Stuffed Aubergine

Look at that lovely yellow colour. Beautiful.

Add the grated potato and stir to combine. Chop and add the coriander. It’s good to chop herbs at the last possible minute. That way, you get the best of their flavours. Turn this onto a plate and let it cool. Once the mix is cool, pack it into the rings. Don’t get any ideas about stretching to to fill all the rings. If you do, you will have a bit of a disaster on your hands when it comes to frying them.

Stuffed Aubergine

Pack it in well. Don’t be mean with it.

Dust the packed rings in polenta. This gives a nice crust to the exterior of the lovely soft aubergine.

Stuffed Aubergine (9 of 14)

The use of polenta helps to give a nice crust. Don’t skimp on it.

Stick a small knife into the flesh of the rings. This is to help them cook through.

Stuffed Aubergine

Be gentle enough. The flesh is pretty soft anyway.

Fry the rings, in a little oil, over a medium heat. Turn them pretty regularly to prevent burning and to ensure they cook through. The frying aromas could convince one that a vegetarian future lies ahead.

Stuffed Aubergine

They look pretty meaty as they cook!

Drain on old newspaper or kitchen paper. I served mine with a lovely sauce of my own making. I added two teaspoons of wholegrain mustard to 200ml of natural yoghurt. It was pretty perfect.

Stuffed Aubergine (2 of 3)

I can’t recommend this highly enough. Delicious.

The conspiracy (if I can call it such) between daughter and Linda opened my eyes further to the delights of both Indian cooking and vegetarian meals. I will do more of both, I promise. However, I won’t be giving up the meat just yet….

Linda’s Dublin Cookery School website is here.

Footnote on payment; For the record, no money or payment of any sort changed turmeric stained hands. Linda is a nice person doing great work. I like to try to recognise such stuff when the opportunity arises. Eldest daughter doesn’t need me to say any more nice things about her.

Written by
Latest comments
  • Those do sound really tasty. They’ll make a veggie of you yet (not). Have ye not got a round pastry cutter, man? πŸ™‚

  • Love the sound of this and will add the recipe to my long list of ideas to try. Strangely the Indian recipes have a habit of floating to the top. It’s my favorite cuisine. I try to eat a coupe of vegie meals a week to help save the planet

  • Having made a very nearly meatless curry for supper tonight, I looked at your ingredients photo and thought “Why the hell didn’t I use my eggplant?” They are marvellous in Indian food, absorbing flavours and giving a wonderful texture. This sounds like a perfect recipe for the days when I need something fairly quick and there’s no meat in the fridge: thank you! πŸ™‚

  • What a lovely dish conor. I’m definitely giving this s try.

  • They look delicious! I’ll never be a veggie, but I do like vegetables.

  • It’s nice to try something different every now and then, and not all women are vegetarians. For example, my recipe of this week, for eggplant and lamb patties rolls…. πŸ˜‰

  • LoL Conor, we had this for lunch yesterday!!!!! As a German I l o v e my meat (Sausages), but since I am here in South India and having to cook Indian every day, I have developed a great liking for non-meat dishes, but, as MD said above, I too will never ever give up meat πŸ™‚

  • In Southern Part of India, stuffed aubergine is also prepared by sliting the brinjal on both the sides while keeping its stem intact. The stuffing is done by mixing roasted (and grounded) peanuts with sesame seeds, cumin and grated coconut.

    It tastes so good with plain,steamed rice and a generous dollop of ghee (clarified butter). πŸ™‚ Nice to know that Indian veg cuisines are appreciated in faraway lands.

  • The day you give up meat is the day pigs will fly, I believe! Great recipe, and the potato would definitely make it filling enough.

  • Can’t wait to try this! Aubergine is in the “top 3” of veggie favorites! I’ve always stuffed them longways and baked them off, so this will be a whole new way to treat ’em. Even though I’m one of those “pesky females,” I’ll bet some nice lamb mince would be a lovely addition to the stuffing. πŸ˜‰

  • ‘Thank you’ to your daughter and ‘thank you’ to Linda! Love eggplant but have never had the nouse to go this interesting, very soft, Indian route! For many Australians methinks any recipes pointing towards the Indian sub-continent end up at the top of the to-do pile . . . shall certainly make this soon and I bet friends will say ‘aah’ πŸ™‚ !

  • I really like this and will try it, especially the alternative way of stuffing the aubergines. I’d say One Man’s Veg does have a nice ring to it πŸ˜‚

  • PS love the ingredients shot!

  • Looks really good! I’ve never tried anything like this.

  • I like this recipe. While I won’t ever go vegetarian, I want to add more vegetarian recipes into my life. This is a great one.

  • One Man’s “Fake” Meat? Hmmm, not quite the same ring. I’m pinning this as I like to cook with aubergine but my husband isn’t a great fan unless I get loads of other flavours into it. This should do the trick.

  • Doesn’t that look delicious? And this coming from one with very finicky ideas about aubergines. (I usually despise them if sliced thickly. See, I told you I was finicky.) And Linda Duffin is right: get yourself some round cutters!

  • What a fantastic way to prepare eggplant! I think I’d mix in a bit of sausage!

  • Years ago when my children were teenagers, I was often asked if one friend or another could stay for dinner. No problem. Then half an hour before the meal daughter/son would say “oh, by the way, Jim/Kate/Gerry/Beth is a vegetarian…” As a result I would end up making a stuffed aubergine dish not dis-similar to the one you have blogged about. When I wrote up our family recipe book four years ago, in went my stuffed aubergine recipe – entitled ‘The Vegetarian Option’, it is as popular today as it ever was, and some of their veggie friends have even asked for the recipe!
    As the old granny in the TV sit-com about the Kumars would say ‘just give me one little aubergine…’

  • I tried my first Indian inspired recipe a couple of weeks ago. The turmeric stained my wooden spoon, so I can only imagine what it would have done to my fingers. A lot of prep, but well worth it to feast on this! I’m going to save the recipe. I love the combination of potato and eggplant. Reminds me of Greek food.

  • Ah. Those women conspiring, again. πŸ™‚

Join the conversation, you know you want to....

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: