These roasted, stuffed eggplants are so filling and full of flavour you could eat them as a main or cut up and serve them as a side to our millet, harissa & roasted carrot salad. It’s also a really fun dish to make and you can get pretty creative with the presentation which is always great.

Serves 4


4 eggplants
Olive oil*
2 onions, chopped
2 cloves garlic, finely chopped
1 tsp ground cumin
4 tbsp tomato paste
1x 400g can crushed tomatoes
Freshly cracked black pepper
3 cups brown rice, cooked
1/2 cup nutritional yeast
6 tbsp pine nuts
Hemp seeds, to serve
Tahini*, to serve


Preheat the oven to 200 degrees. Cut eggplants in half lengthways, leaving stems intact. Place cut side up on a baking tray. Drizzle with oil and season with salt. Bake for 30 minutes until soft and lightly browned.

While the eggplant is baking, make the tomato sauce. Heat a little olive oil in a fry pan on medium heat and cook the onion and garlic until soft, about 3-4 minutes. Add cumin, tomato paste and crushed tomatoes. Simmer, stirring frequently, until thick and the consistency of chutney, about 8-10 minutes. Season to taste with salt and pepper.

When the eggplants have finished baking, remove from the oven and scoop out the soft flesh with a spoon, being careful not to tear the skin. Mix soft eggplant flesh into tomato sauce. Lightly mix tomato eggplant sauce with cooked rice and nutritional yeast. Fill eggplant halves with this mixture, dividing equally.

Sprinkle with pine nuts. Return to the oven for 5-10 minutes. Serve 1-2 eggplant halves per person, topped with a drizzle of tahini + a good sprinkle of hemp seeds.


*Item not available online but is available in your local GoodFor store.

This recipe was contributed by the Two Raw Sisters.