Stuffed Aubergine

  • 6 medium aubergines
  • 3 tomatoes
  • 1 medium onion
  • handful pine nuts
  • blackcurrants
  • frying oil
  • flat leaf parsley

Peel the aubergines. Cut in half, take a piece out from the centre and make a cavity. Keep in salt water for 20 minutes, then pat dry and fry. Sauté onions first. Add pine nuts, tomatoes and blackcurrants, season well and bring to the boil. Fill the cavities of the aubergines with the mixture and bake for 20 minutes in 180ºC oven. Once cool, sprinkle parsley on top and serve.

War Horse Chenin Blanc 2008 complements this dish.

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Photography C&D Heierli

Recipe by Tayfun Aras, Anatoli Restaurant  


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