Baked Aubergine
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
  • 2 kg small to med sized straight aubergines
  • 1½ large onions chopped finely
  • 3 Tbsp olive oil
  • ½ kg minced beef, lamb or mixed meat
  • 1½ Tbsp tomato paste
  • 1½ Tbsp pepper paste (spicy or not, your choice)
  • 1½ tsp of each of the following: black pepper, cumin, chilli flakes. salt
  • 3 tomatoes
  • 3 long green peppers (can be sweet or spicy)
  • 2 Tbsp chopped parsley
  1. Preheat oven to 170C
  2. Peel the aubergine in stripes using a peeler
  3. Gently cut off the stem
  4. Place the aubergine on a baking tray and bake in oven for around 45 minutes to 1 hour, turning every 10 to 15 minutes or so until pale golden and wrinkled all over
  5. Fry onion in oil for 4 minutes
  6. Add mince and mix around, adding 2 Tbsp water after a minute
  7. Add the tomato and pepper pastes and mix well
  8. Add all the spices and salt
  9. Cook slowly until nearly all the water has evaporated, taking around 15 minutes
  10. Remove aubergines from oven when cooked and allow to cool
  11. Cut down the middle of the cooled aubergines, taking care not to go through the whole aubergine and leaving a centimetre at each end
  12. Gently widen the aubergine split using a dessert or table spoon, working the vegie open like a little boat
  13. Place the aubergines back on the baking tray and fill them with the meat mixture
  14. Place wedges of tomato and green pepper on them
  15. Pour ¾ cup water around the aubergines
  16. Bake 180C for 40 minutes until the peppers on top look well cooked and just a little water remains
  17. Sprinkle parsley on top of the baked aubergines and serve
Recipe by Pantry Fun at