Aubergines filled with artichokes, mushrooms and pine nuts in a tomato sauce

A recipe from Stephen Markwick

Serves 4

Ingredients for the main dish

  • 2 large aubergines
  • 100 g onions (chopped)
  • 1 -2 cloves garlic (chopped)
  • 100 g button mushrooms (diced)
  • 150 g artichoke hearts (diced)
  • 25 g pine nuts (toasted)
  • 25 g breadcrumbs
  • 1 lemon (for zest and juice)
  • 1 egg (beaten)
  • Pinch of thyme or marjoram (optional)
  • 50 g parmesan or cheddar grated
  • Salt/pepper
  • Vegetable Oil for brushing

Ingredients for the tomato sauce

  • 800g fresh tomatoes chopped roughly or 2 x 400g tins of chopped tomatoes
  • 1 small carrot chopped
  • 1 small onion chopped
  • 1 stick celery chopped
  • 1 – 2 cloves garlic chopped small
  • 1 tsp tomato purée
  • Handful of parsley and basil – fresh or dried
  • Salt and pepper
  • 3 tbsp of olive oil


  1. Slice the aubergine thinly lengthways and keep both ends for adding to the filling.
  2. For 4 servings, you need 8 slices i.e. 2 slices per person
  3. Brush the slices of aubergine with oil and put on a baking tray. Either grill them or bake in an oven at 190° C / Gas Mk 5 for 30 – 35 minutes until cooked and slightly charred. (The grill is a better option)

For the filling:

  1. Sweat the onion and garlic in oil until soft.
  2. Add the diced mushrooms and aubergine ends with a little more oil and cook for 5 minutes more.
  3. Add the diced artichoke hearts, herbs if using, breadcrumbs and the zest of the lemon and mix well.
  4. Finally add the toasted pine nuts and check the seasoning, adding salt, pepper and lemon juice as necessary.
  5. Bind the mixture with the beaten egg
  6. Now lay out the slices of aubergine and spread a layer of the mixture on top. Then roll up each slice of aubergine.
  7. Place the filled aubergines in an oven-proof dish and then spoon the tomato sauce over and around.
  8. Top with the grated cheese and bake in the oven for 15-20 minutes at 180°C / Gas Mk 4.

For the Tomato Sauce

  1. Sweat the chopped onion, carrot and celery in the oil until soft for 8 – 10 minutes.
  2. Add the garlic and cook a little more before adding the tomatoes, tomato purée and herbs,
  3. Cook for a further 10- 15 minutes.
  4. Check the seasonings and adjust as required.
  5. Pass everything through a food mill or use a blender for a smoother sauce.

To serve

Serve the filled aubergines with a salad and either rice or potatoes