Go Back
+ servings
Print Recipe
4.8 from 5 votes

Stuffed aubergines with spinach rice and halloumi

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 6 people
Author: Becca Heyes


  • 3 large aubergines (eggplants)
  • 1 tbsp olive oil
  • Salt
  • Black pepper
  • 175 g basmati rice (~ 3/4 cup)
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 250 g spinach puree (~ 1 cup) - or 1 cup cooked spinach
  • 2 tbsp pine nuts
  • Small bunch fresh parsley, chopped
  • 1/2 tsp dried mint
  • 100 g halloumi cheese (a few thin slices)


  • Cut the aubergines in half lengthwise - leave the stalks on for now, but remove them before eating. Place the aubergine halves cut-side up on a baking tray. Drizzle with a little olive oil, and season with a pinch of salt and black pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, until the flesh is tender.
  • Meanwhile, cook the basmati rice until just soft in a pan with plenty of water - around 10 minutes (don’t overcook). Drain the rice, and add it to a large mixing bowl with the chickpeas, spinach puree, pine nuts, chopped parsley, and dried mint. Mix thoroughly.
  • When the roasted aubergine halves are cool enough to handle, use a spoon to scoop out around 1/3 of the aubergine flesh. Don’t remove too much flesh - you may need to use a sharp knife to cut through the fibres. Keep the flesh you remove for an alternative use (or just eat it straight away!).
  • Stuff each aubergine half with the spinach and rice mixture, and top with a few thin slices of halloumi. Return to the oven for a further 15 minutes or so, until the halloumi is golden brown.