Stuffed Aubergines

Stuffed Aubergines

  • Vegetarian
Aubergines are a great source of dietary fibre so this recipe helps get all those nutrients and veggies into your diet.
  • 40 MINS

    Cooking Time

  • Easy


  • 5 MINS

    Prep Time

  • 4 People


  • 2 tsp Knorr Rich Vegetable Liquid Seasoning
  • 4 aubergines
  • 1 garlic clove
  • 6 tbsp 0% fat Greek yoghurt
  • 1 tbsp harissa
  • 75 g butter
  • 2 tbsp olive oil


  • coriander chopped
  • 1 tsp sesame seeds

  1. Preheat the oven to 200°C. Pierce the aubergines a few times and brush with olive oil and place on a baking sheet. Roast for about 40-45 minutes or until the aubergines are tender.

  2. Melt the butter in a pan and stir through the Knorr Rich Vegetable Liquid Seasoning and harissa. Once the aubergines are cooked, cut them in half - opening them up like a baked potato - and season the inside.

  3. Mix the yoghurt and garlic together, spooning the mixture into each aubergine and drizzle over the stock-infused butter.

  4. Sprinkle coriander and sesame seeds as a garnish and serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 333.44 kcal
Protein (g) 7.1 g
Sugar (g) 17.13 g
Fat (g) 23.82 g
Fibre (g) 13.45 g
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