Recipe by: Jas Schaap

*Can be adapted to vegetarian


  • 1 Tbls butter
  • 5-6 fist-sized aubergines
  • 3 Tbls olive oil
  • ½ onion, diced
  • 3 garlic cloves, finely chopped
  • 400 g of minced beef or lamb (optional)
  • ½ red pepper, diced
  • 2 tsp cumin seeds
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp Pimentón dulce (Spanish paprika)
  • 1 tin chopped tomato
  • 50 g parmesan cheese, grated
  • 50 g cheddar cheese, grated
  • Salt and pepper to taste

aubergines 2


aubergines 3

  • Preheat oven to 200 °C
  • Smooth butter onto the skin of the aubergine so as not to allow the skin to burn. Place in oven for 30 mins and cook whole.
  • Meanwhile, heat the remaining 2 Tbls of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices (cumin, cinnamon, nutmeg, paprika).
  • (For the meat version: add meat in batches, cook gently for 10 minutes on a low heat.)
  • Stir in the tomato and simmer for 15 minutes to reduce.
  • Remove the aubergines from the oven and slice in half lengthways. Carefully scoop out the flesh, leaving the skins intact like shells ready to refill.
  • Stir the scooped-out flesh into the tomato (meat) mixture with half a teaspoon of salt and pepper to taste cook and reduce further until it resembles a paste.
  • Spoon the mixture into each aubergine shell and sprinkle with cheese. Bake under high heat grill for 8–10 minutes until cheese melts and turns golden brown.

Download PDF here: Jas Schaap Spanish Berenjenas Rellenas (Stuffed Aubergines)