Curry Stuffed Eggplant with Yoghurt
Roast eggplant halves are my favourite go-to low carb alternative to stuffed baked potatoes or sweet potato. Not only are they easier on the carbs, they’re also quicker to cook!
I normally go for Italian or Middle Eastern flavours with my eggplant, but a few weeks ago I had some leftover lamb curry and some eggplant in the fridge. You know where this story is heading…
enough for: 2
takes 40 minutes
2 medium eggplant
2 handfuls cooked meat / lentils / chickpeas /quinoa / rice
2-3 teaspoons curry powder
Greek yoghurt, to serve
1-2 handfuls roast cashews or peanuts
baby spinach or salad leaves, to serve
1. Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-30 minutes or until eggplant is well browned.
2. While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.
3. When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.
WINE MATCH: A full bodied white like Chardonnay or Arneis.
Variations & Substitutions
carb-lovers – roast whole sweet potato or potatoes until tender. Then cut in half and top as per the recipe. Or serve eggplant with warmed flat bread.
dairy-free – use coconut yoghurt, mayo or just drizzle with some peppery extra virgin olive oil instead.
carnivore – brown some lamb or beef mince (ground meat) in a little oil before adding the curry powder.
more substantial – use more nuts or serve with mayo instead of the yoghurt.
nut-free – just skip them or replace with extra filling.
different spices – garam masala will work. Or try a mixture of 1 teaspoon each ground cumin, coriander and paprika.
different veg – large flat mushrooms can be roasted like this instead (no need to score). Or see the carb-lovers.
The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas / quinoa can also be prepared and stored in the fridge up to a week (for the meat) or 2 for the rest. Filling can be frozen.
More Eggplant / Aubergine Recipes + Ideas
- Eggplant & Chorizo Supper
- Spiced Eggplant with Yoghurt & Quinoa
- 6 Healthy Ideas for Aubergine (Eggplant)
- White Bean & Eggplant Soup Recipe
- 7 Things You Should Know About Eggplant
- Simplest Baked Aubergine (Eggplant) with Tomato & Pesto
- Lebanese Roast Ratatouille with Hummus
- Easy Spiced Eggplant
Have fun in the kitchen!
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