Turkey and Rice Stuffed Aubergines

Ingredients

• 2 largeaubergines
• 2 cloves, crushedgarlic
• 250 gturkey mince
• 2 tspdried Italian herbs
• 400 gtinned chopped tomatoes
• 1vegetable stock cube
• to tastesalt and pepper
• 120 g uncooked (300 g if using cooked rice)rice
• ¼ tspturmeric
• to tastefresh parsley or basil
• 1 largesalad, to serve
• to tastemozzarella or Parmesan, to sprinkle

Instructions

1. 1

   Roast the aubergines

   Heat the fan oven to 200°C (400°F). Put the whole aubergines in a roasting tin and bake for 20 minutes.

2. 2

   Prepare the shells

   Take the aubergines out and cut each in half lengthways, through the stalk. Use a small knife to remove the middle flesh gently, leaving enough near the skin for each half to hold its shape.

3. 3

   Chop the flesh

   Set the aubergine shells aside for filling later. Chop the removed flesh into small chunks.

4. 4

   Brown the turkey

   Cook the turkey mince, breaking it up with a spatula, for a couple of minutes.

5. 5

   Add herbs and garlic

   Stir in the garlic, chopped aubergine and dried Italian herbs.

6. 6

   Simmer the filling

   Add the chopped tomatoes and crumble in the stock cube. Simmer uncovered for 15 minutes. While it simmers, cook the rice if you are not using rice that is already cooked.

7. 7

   Cook the turmeric rice

   Put 120 g rice, 250 ml cold water and ¼ tsp turmeric in a saucepan with a lid. Bring to the boil, then reduce to a simmer, cover and cook for 8 minutes.

8. 8

   Mix and season

   After the turkey mixture has simmered for 15 minutes, stir in the cooked rice. If it is cold, allow extra time for it to heat through, then season with salt and pepper.

9. 9

   Fill the aubergines

   Spoon the turkey and rice mixture into the aubergine shells, mounding it up.

10. 10

    Bake and finish

    Cover with foil and bake for 30 minutes, removing the foil for the final 10 minutes. If using mozzarella or Parmesan, add it for those final 10 minutes. Finish with fresh herbs.

What are stuffed aubergines?

Stuffed aubergines are hollowed halves filled with a savoury mixture and baked until tender. The dish draws on a familiar Mediterranean approach of using the aubergine both as an ingredient and as an edible serving vessel.

This version combines turkey, tomato and rice, with turmeric added to the rice as it cooks. Roasting the aubergines first softens them enough to scoop out while leaving sturdy shells for the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 21g protein, 43g carbs, 2g fat.

The rice and tomatoes provide most of the carbohydrate, while turkey mince contributes much of the protein. Turkey and any optional cheese contribute fat; serve a generous fresh salad alongside for a crisp, colourful plate.

The aubergine shells

Initial roasting: bake the whole aubergines for 20 minutes before cutting them open. This gives the flesh a head start on softening for scooping.

Keep enough flesh: leave a layer close to the skin so the halves can support the filling. Chop the removed middle into small pieces so it mixes evenly into the turkey.

Building the tomato filling

Turkey mince: break it up with a spatula as it cooks so the mixture is easier to spoon into the shells. The recipe asks for only a couple of minutes at this stage.

Tomatoes and herbs: simmer the chopped aubergine, garlic, herbs, tomatoes and stock cube together uncovered for 15 minutes. This lets the ingredients combine before the rice goes in.

Getting the rice right

Turmeric rice: cook the rice with 250 ml cold water and ¼ tsp turmeric, bringing it to the boil before covering and simmering for 8 minutes. Follow the packet guidance if your rice needs a different cooking time.

Cooked rice: the recipe gives 120 g as the uncooked amount, or 300 g if weighing rice that is already cooked. Cold cooked rice can be used, but allow extra time for it to warm through in the filling.

Filling and baking

Fill generously: spoon the mixture into the shells and let it mound above the edges, as directed. Arrange the filled halves in the roasting tin so they are supported while baking.

Foil finish: bake covered for 30 minutes, taking off the foil for the final 10 minutes. Add optional grated mozzarella or Parmesan during that uncovered period.

How to serve

Fresh salad: serve the stuffed aubergines with a large salad, which adds a crisp contrast to the soft filling and roasted shells.

Herbs and cheese: finish with fresh parsley or basil. A little mozzarella or Parmesan is optional if you want a cheesy topping.

Recipe notes & tips

• Cut each aubergine through the stalk so the halves remain connected to it.
• Scoop gently and leave enough flesh beside the skin to keep each shell intact.
• Break the turkey into small pieces while it cooks for an even filling.
• Simmer the tomato mixture uncovered for the full 15 minutes before adding rice.
• If using cold cooked rice, give it extra time to heat through in the filling.
• Add the optional cheese only for the final 10 minutes of baking.

Variations

• Use basil: choose fresh basil for the finishing herbs instead of parsley.
• Try Parmesan: scatter grated Parmesan over the filling for the final 10 minutes.
• Use mozzarella: add grated mozzarella during the uncovered part of baking.
• Use cooked rice: measure 300 g cooked rice in place of 120 g uncooked rice.
• Adjust the herbs: use the recipe's dried Italian herbs in the filling and finish with fresh parsley.

Common mistakes to avoid

• Scooping too deeply: leave a layer of flesh by the skin so the shells keep their shape.
• Leaving the rice out: mix in cooked rice after the 15-minute simmer so the filling has its intended texture.
• Adding cold rice at the last moment: allow extra time for it to warm through.
• Skipping the uncovered finish: remove the foil for the final 10 minutes as directed.
• Overfilling carelessly: mound the mixture inside each shell, but keep the halves supported in the tin.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot throughout, either in the oven or in the microwave; the aubergine may soften further on reheating.

Frequently asked questions