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Stuffed Aubergine

Stuffed aubergine filled with hilltop honey, garlic, chilli flakes, cous cous, sliced onions and peppers and tomatoes, along with parsley. Making the best and healthy meal.

65 mins

Serves 1


  • 1 medium aubergine
  • 1 tbsp soy sauce
  • 2 tbsp hilltop honey
  • 1 clove garlic - crushed
  • Pinch chilli flakes
  • cous cous
  • sliced onions, peppers, tomatoes
  • parsley


  1. Preheat your oven to 180c and slice your aubergine in half length ways
  2. Make your honey glaze: combine the soy sauce, chilli, garlic and hilltop honey in a bowl and mix well
  3. Score along the inside of the aubergine in a criss-cross pattern, scrape out some of the flesh (Cover them with foil for the first 20 minutes, then remove the foil for the final cooking stages, to allow them to caramelise)
  4. Add your glaze to the aubergine, make sure that it’s fairly evenly coated (save some glaze for later!)
  5. Pop this onto a baking tray, sprinkle with salt and bake in the oven for 25 minutes
  6. Whilst thats baking, chop the remaining aubergine filling into small pieces and gently fry in the leftover glaze
  7. Bake the aubergine until it is soft, this should take around 30-35 minutes
  8. Whilst its baking prepare your cous cous filling and colourful side salad. Why not drizzle with one of our delightful salad dressings?
  9. Remove from the oven, fill your aubergine with cous cous and serve with fresh salad and a generous sprinkling of parsley to garnish.