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Recipe for :

Stuffed Aubergine

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 small thin, 7 ounce Aubergines (eggplants)
8 ounces of tomato ( about 1 tomato), peeled, seeded and diced
4 cloves garlic, chopped
6 ounces of zucchini (about 1 large zucchini) chopped
1/2 cup of cooked rice
2 tablespoons of chopped fresh oregano
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of salt
2 tablespoons of freshly grated Pecorino Romano Cheese
2 tablespoons of bread crumbs
1 tablespoon of chopped fresh flat leaf parsley
Olive oil cooking spray


  • Preheat the oven to 400°F.
  • Cut each Aubergine in half lengthwise. Leaving a 1/4 inch border all around. scoop out and dice the pulp.
  • Preheat a medium non-stick skillet over medium high heat. Add the tomato and garlic. Stirring constantly, cook until bubbly, about 4 minutes.
  • Add the zucchini and the diced Aubergine and cook for about 6 minutes, stirring occasionally, until soft and almost dry.
  • Stir in the rice, oregano, black pepper and salt.
  • Fill the cavity of each Aubergine with a mounded 1/2 cup of the mixture.
  • Place in a baking dish, cover, and bake for 15 minutes.
  • Meanwhile mix together the cheese, bread crumbs and parsley.
  • Remove the baking dish from the oven. Spray the stuffed eggplant lightly with olive oil. Sprinkle each with about 4 teaspoons of the bread crumb mixture.
  • Return to the oven and bake, uncovered, for about 15 minutes more.

Serves 4

Martin James