Oven baked spicy garlic stuffed aubergine
Lee Kum Kee

Oven baked spicy garlic stuffed aubergine

Serves 2
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The aubergine absorbs all the flavours from spicy garlic sauce. This dish can be enjoyed on its own or can be eaten with pasta or rice. The melted cheese on top mingles well with spicy garlic.


2 medium aubergine, washed, cut in half
150g minced pork
2 Tbsp cooking oil
60g mozzarella cheese
30g sun dried tomato, chopped
anchovy fillets, chopped
1 red pepper, seeded and cut into small pieces
½ courgette, cut into small pieces


1 spring onion chopped
1 coriander chopped


1 Cut the aubergine in half and without damaging the aubergine and spoon out the flesh in the middle leaving about 1cm of flesh as a shell. Cook the shell in the microwave, medium heat for 3 minutes. Cut the aubergine flesh into small pieces.
2 Sauté minced pork with the oil for 2 minutes then add in the aubergine flesh, courgette and stir-fry until it softens. Add in anchovy, tomato and pepper for further 3 minutes. Mix well with Lee Kum Kee Spicy Garlic Stir-fry Sauce .
3 Line a baking tray with baking paper. Place the aubergine shells on the tray and fill with the ingredients from step 2. Sprinkle mozzarella cheese on top. Bake in the pre-heated oven at 190°C/170°C fan/gas 6 for 5 minutes or until the cheese turns golden brown.
4 Scatter with fresh chopped spring onion and coriander before serving.


1 Plating tips
2 Instead of serving on a flat plate, the stuffed aubergine can be placed in a basket made with tortillas.
3 Roll a tortilla and bake in ring mould until dry to create a basket.
4 Colour of aubergine turns to brown tone after baking. Adding fresh herbs and ingredients makes the whole dish more vibrant.
5 Cooking tips
6 For vegetarians, mushrooms can be used to replace the pork and with pine nuts.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.