Aubergines filled with pisto and manchego

Aubergines filled with pisto and manchego

Berenjenas rellenas de pisto

Spanish Made Simple

A really rich and filling vegetarian dish that can be prepared in advance for convenience. It is unusual for me to cook vegetarian meals but I did it once for a few friends, as one of them is vegetarian, and he described it as vegetarian’s heaven. So there you go!


Quantity Ingredient
2 large aubergines
100ml olive oil, plus 4 tablespoons
1 onion, diced
1 red pepper, Cut into cubes
4 garlic cloves, thinly sliced
1 courgette, Cut into cubes
2 tomatoes, Cut into cubes
1 teaspoon sugar
A pinch sweet pimenton
A pinch ground cumin
50g manchego cheese, chopped

For the sauce

Quantity Ingredient
1 punnet blackberries
4 tablespoons sugar


  1. Preheat the oven to 180°C and line a baking sheet with baking parchment.
  2. Trim straight across the top and bottom of each aubergine and then cut them in half lengthways. Stand them up and use a paring knife and teaspoon to carefully hollow out each half to make bowls, cutting close to the skin without piercing it. Cut the flesh into cubes.
  3. Heat the oil in a large frying pan over a high heat and sauté the onion for 1 minute and then the red (bell) pepper for 2 minutes. Add the sliced garlic and after 1 minute add the aubergine and courgette cubes.
  4. Once the vegetables have started to caramelize, add the tomato cubes, sugar, sweet pimentón, cumin and a pinch of salt and continue to sauté for 2 minutes. You should now have what we call a pisto. The vegetables should be cooked through, but still have some bite.
  5. Season the aubergine bowls with salt and fill them with the pisto. Bake for 20 minutes, then top with the cheese and return to the oven for another 10 minutes.
  6. Meanwhile, make the sauce. Wash and dry the blackberries and put them in a small pan over a low heat with the sugar. Heat, stirring occasionally, until the sugar has become a rich purple syrup.
  7. Stand the aubergine bowls on a plate and spoon the blackberries and syrup over the top.
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