Tomato & Chilli Stuffed Aubergine With Greek Yogurt & Rocket


  • 2 Aubergines, Both Halved (1 to 1/2 For Each Person)
  • Small Jar of Passata (usually 1 & 1/2 cup full)
  • 1 Red Chilli (Use 1/2 if you don't like heat)
  • 1 Diced Red Onion
  • 2 Cloves of Garlic, Chopped
  • 1 Small Grated Carrot
  • Large Handful of Quartered Cherry Tomatoes
  • 1 Red Pepper (I Used Jarred Chargrilled Peppers For A Smokey Taste)
  • A Few Chunks of Aubergine Cut From the Centre
  • 2 Cups of Spinach
  • 1/2 tsp of Dried Basil & Sage, each
  • Salt and Pepper to taste
  • Handful of Fresh Basil (Optional)
  • Handful of Rocket Leaves
  • 2 tbsp of Greek Yogurt
  • Handful of Pomegranate Seeds


  • Slice your aubergines in half and score down the middle in large squares, add a pinch of salt and olive oil to help cook
  • Place the halved aubergines in a preheated oven at 180˚C and cook for 35-40 mins
  • Start by cooking the onion, aubergine chunks, chilli and peppers in a pan with olive oil for around 7 minutes, then add the garlic, for an extra 1 minute.
  • Add the passata, tomatoes, all the dried herbs, salt and pepper ( I also sprinkle an extra serving of chilli flakes for heat)
  • Grate the small carrot into the mixture and keep on a low heat for around 25 minutes
  • 5 minutes before the aubergine is cooked add the spinach
  • Take the aubergine out of the oven, place a generous dollop of the tomato mixture on top with a dollop of Greek Yogurt, pomegranate seeds and rocket