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Stuffed Aubergine with Chilli & Lime (V)

Ever wondered what to cook your veggie friends at a dinner party? Make this your new go to recipe. Delicious served with sweet potato wedges and a green salad, and super simple to make. Made using our Chilli & Lime Mayonnaise.

Serves 4


2 medium aubergines, sliced lengthways and scored

2 medium tomatoes, on the vine, halved

1 red pepper, halved and seeds removed

Drizzle of Smoked Garlic & Black Peppercorn Bread Dipper

Can of cannellini beans, drained

75g feta cheese

2 dsps of Chilli & Lime Mayonnaise, plus extra for serving

Handful of fresh breadcrumbs

Handful of coriander leaves

Salt and freshly ground pepper


Preheat the oven to 200C / 180C Fan / 400F / Gas Mark 6.

Place your aubergine, tomatoes and pepper halves in a roasting tin, drizzle with the Smoked Garlic Bread Dipper and bake in the oven for around 30 minutes, until the aubergine flesh has softened. Remove from the oven and leave to cool.

Once the aubergine has cooled scoop out the flesh and pop in a bowl, keeping the aubergine halves intact and ready to stuff. Chop the roasted tomatoes and pepper and add to the aubergine flesh. Add the cannellini beans, crumble in the feta along with the Chilli & Lime Mayo and season well. Give the mixture a good stir and use to load the four aubergine halves. Cover with breadcrumbs and a drizzle of Smoked Garlic Bread Dipper and pop back in the oven for a further 20 minutes until the breadcrumbs are golden.

Serve with a good serving of Chilli & Lime Mayo. We also like to serve this dish with a side of sweet potato wedges.

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