Turkish Style Stuffed Aubergine

Course dinner, lunch
Cuisine Turkish
Keyword plant-based, walnut mince
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 people


  • 70 grams California walnuts
  • 100 grams Sliced chestnut brown mushrooms
  • 2 Aubergines
  • 2 tbsp Olive oil
  • Salt and pepper
  • 2 Beef tomatoes, diced
  • 1 Red onion chopped
  • 2 Garlic cloves sliced
  • 1 tbsp Nigella seeds
  • 50 grams Dried apricots
  • 1 Cumin
  • 1 Lemon zest and juice
  • 4 tbsp Plant based Yogurt
  • 1 tbsp Chilli oil (optional)
  • 2 tbsp Flat leaf parsley


  • Soak the California walnuts overnight in warm water.
  • Drain well and place in a food processor with the sliced mushrooms.
  • Pulse until you have a fine crumble texture.
  • Cut the sides off the aubergines so that they sit flat on a baking tray.
  • Using a small sharp knife, score a diamond shape into one of the cut sides of the aubergine as this will help speed up the cooking process and get more flavour in.
  • Drizzle with olive oil and season with salt and pepper, before baking in a hot oven 170c for 20 minutes.
  • Heat a shallow frying pan and add the garlic and nigella seeds.
  • Scatter in the mushroom and California Walnut mince and cook for a few minutes.
  • Add the red onion and half the diced tomatoes, followed by the ground cumin.
  • Season with a little salt and pepper.
  • Roughly chop the apricots and add to the pan.
  • Zest the lemon straight into the frying pan with the ingredients and stir together.
  • Pour in 150ml of water and simmer for 5 minutes to bring it all together.
  • On a plate, spread the yoghurt. Then when the aubergines are cooked, remove from the oven and place on top of the yoghurt, then top with the walnut mince mixture.
  • Scatter with the remaining tomatoes and finish with a squeeze of fresh lemon juice and a sprinkle of parsley.


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