Michael’s recipes – feta and tomato stuffed aubergine with herb crumb and baba ghanoush

May 6, 2024 | Foodie bites | 3 minute read

Michael Chamberlain, Head Chef at The Victoria, tried this recipe out on the team at a recent tasting session. It went down a storm, and will be on the summer menu (launching 11th June).

You can book a table for lunch or dinner at The Victoria here. 

And why not have a go at making this at home in the meantime?

Serves 4 as a main course

Ingredients for your feta and tomato stuffed aubergine with herb crumb and baba ghanoush

4 aubergines
1 tsp ground cumin
4 tbsp cold press rapeseed or olive oil
1 large red onion, finely diced
2 tablespoon tomato puree
4 cloves garlic, finely diced
1 tin chopped tomatoes
1 large roasted red pepper chopped
1 tsp dried oregano
8 pitted olives, quartered
2 tbsp tahini paste
2 tbsp toasted pine nuts
1 lemon
1 tablespoon red-wine vinegar
100 grams crumbled feta cheese
Salt and pepper


Pre heat the oven to 180c.
Dry roast 2 of the aubergines for 20 minutes or until they are soft and the skin peels easily. Set aside to cool.

To start the filling

Place a large pan on a medium heat, add 2 tablespoons of oil, add the diced red onion and cook, stirring regularly until softened. Then add the tomato puree, ½ teaspoon of the cumin, ¾ of the diced garlic and continue to cook, stirring constantly, until fragrant. Finally add the tinned tomatoes, red pepper, quartered olives, red-wine vinegar and bring to a simmer for 2 minutes. Retain the filling in the pan until later.

For the baba ghanoush

Once cool enough to touch peel two previously roasted whole aubergine and chop up. Place in a blender or a bowl, blend or mash with a fork. Add the tahini paste, remaining garlic, juice and zest of the lemon. Blend or mash it up again, add salt and pepper to taste. Cover the baba ghanoush and chill in the fridge for 30 minutes to an hour.

For the stuffed aubergine

Top the remaining aubergines and cut in half lengthways. Place them on a baking tray, score the centres, and sprinkle with oil, the remaining cumin and a pinch of salt and pepper. Bake for 10 minutes or until the centres are soft. Remove from the oven and allow to cool enough so you can scoop out the flesh. Chop the flesh and add it to the filling mix. Divide the filling between the 4 half skins and top with the crumbled feta cheese. Bake again for 8-10 minutes.

To serve

Divide the baba ghanoush between 4 plates and spread it thickly to make a bed for the aubergine, place the stuffed aubergine on to and drizzle with oil and sprinkle the toasted pine nuts on top.


Back to Journal Back to Journal

Related journals