The aubergine becomes soft and juicy, while the filling gets warmth from cumin, smoked paprika and a touch of cinnamon. Serve straight from the oven with crème fraîche, fresh basil and, if you like, some warm bread or rice on the side.
About MATR
MATR Mince develops its deep umami flavour and distinctive texture through fermentation. That makes it particularly well suited to fillings, where it can take on the flavour of the spices while still delivering a juicy bite.
In this recipe, the MATR is first fried until golden, then folded into the tomato sauce with aubergine, onion and pepper. This turns the aubergine into the perfect base for the filling.
How to make stuffed aubergine with MATR
Prepare the aubergine:
- Wash and halve the aubergine. Cut it lengthways into two equal halves.
- Score deep diamond-shaped cuts into the flesh without cutting through the skin. This helps the heat penetrate and makes it easier to scoop out some of the flesh later.
- Heat a little oil in a large, preferably deep frying pan. Place the aubergine halves cut-side down and fry over medium heat for around 10 minutes. They should start to soften while still holding their shape.
- Remove the aubergines from the pan. Carefully scoop out some of the softened flesh with a spoon, leaving a border around the edge so the shells stay firm enough to hold the filling.
- Roughly chop the aubergine flesh and set it aside for the tomato filling.
Make the spiced MATR filling:
- Add a little oil to the pan and fry the MATR until golden. Remove it from the pan and set aside.
- Add a little more oil to the pan if needed. Add the chopped aubergine flesh, onion, pepper and garlic, and cook until the vegetables have softened and taken on a little colour.
- Pour in the chopped tomatoes and season with smoked paprika, cumin, a little cinnamon, salt and pepper. Add a small amount of sugar if needed to balance the acidity of the tomatoes.
- Let the tomato sauce simmer uncovered for around 10 minutes. Stir regularly until the sauce has reduced and is no longer too wet to use as a filling.
- Return the fried MATR Mince to the pan and mix it well with the vegetables and tomato sauce.
Fill and bake the aubergine:
- Place the aubergine halves in an ovenproof dish and divide the filling between them. Fill them generously without pressing the mixture down too firmly.
- Tear or cut the mozzarella into smaller pieces and distribute it over the top.
- Bake the stuffed aubergines at 210°C for around 20 minutes, until the aubergine is tender and the cheese has melted and developed some colour.
Serve straight from the oven with cool crème fraîche and fresh basil.
Tips for an even better stuffed aubergine
Salt the aubergine beforehand. A light sprinkle of salt on the cut surface can help draw out some moisture. Pat it dry before frying so the surface browns more easily.
Choose an aubergine that feels firm and heavy. A fresh aubergine should have smooth skin and firm flesh, which makes it easier to scoop out without the shell collapsing.
Add extra crunch on top. Sprinkle a little panko or coarse breadcrumbs over the mozzarella before baking. This creates a crisp topping that contrasts nicely with the soft aubergine and juicy MATR filling.
Finish with a touch of acidity. A few drops of lemon juice or a light sprinkle of sumac just before serving can lift the tomato, spices and mozzarella and make the overall flavour feel lighter.
What to serve with stuffed aubergine
Stuffed aubergine already brings together vegetables, tomato sauce, MATR and cheese, so it works perfectly well as a vegetarian dinner on its own. If you want to add something on the side, you can either keep things Mediterranean or go for a few more modern options.
Classic options:
- Warm flatbread with olive oil.
- Steamed rice with fresh herbs.
- Tomato and cucumber salad.
- Tzatziki or extra crème fraîche.
- Green salad with lemon and olive oil.
Modern alternatives:
- Couscous salad with parsley, lemon and pomegranate.
- Crunchy cabbage salad with yoghurt and fresh herbs.
- Bulgur salad with tomato, cucumber and mint.
- Rocket with lemon and toasted seeds.
- Green beans with garlic and lemon.
Why should you try stuffed aubergine with MATR?
MATR brings a deep umami flavour to this dish, pairing naturally with the tomato, aubergine and spices used in the recipe.
That makes this version of stuffed aubergine a great option for a healthy dinner with organic vegetables at the centre. You get a dish with plenty of richness, flavour and a juicy bite.
Try MATR next time you’re making a healthy dinner
There are many ways to cook aubergine in the oven. In our version, the aubergine becomes the base of the dish, holding the flavourful MATR filling.
Try this recipe with MATR Mince next time stuffed aubergine is on the menu at home.
Here you can see exactly where to find MATR, learn more about our products or discover more exciting recipes in our recipe collection.
Frequently asked questions
How do you make stuffed aubergines without meat?
You can fill aubergines with MATR Mince, lentils, chickpeas, mushrooms, tomato and other vegetables. In this recipe, we use MATR Mince together with tomato, onion and pepper.
How do you make stuffed aubergine with beef?
Brown minced beef in a pan and mix it with onion, garlic, tomato and spices. Spoon the mixture into halved aubergines, top with cheese if you like, and bake until cooked through.
What is the best way to cook aubergine?
Aubergine is best when it gets enough heat and time to become completely tender. It can be fried, grilled or baked in the oven. For stuffed aubergine, it usually works best to lightly fry or bake it first, before adding the filling and finishing it in the oven.
Is aubergine healthy?
Yes. Aubergine is relatively low in calories and contains dietary fibre, among other nutrients. How healthy the finished dish is also depends on the other ingredients and how it is prepared. With our MATR version, you get a nutritious, healthy dinner. You can read more about the nutritional content of our MATR products here.
Why do you salt aubergine?
Salt can draw some of the moisture out of the aubergine and help the surface brown more easily. It is not always necessary, especially with modern aubergine varieties, but it can be useful if you want a firmer texture and better browning.
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