Curry Stuffed Eggplant with Yoghurt

Curry Stuffed Eggplant with Yoghurt

Roast eggplant halves are my favourite go-to low carb alternative to stuffed baked potatoes or sweet potato. Not only are they easier on the carbs, they’re also quicker to cook!

I normally go for Italian or Middle Eastern flavours with my eggplant, but a few weeks ago I had some leftover lamb curry and some eggplant in the fridge.

You know where this story is heading…

Video Recipe
Curry Stuffed Eggplant with Yoghurt

Curry Stuffed Eggplant with Yoghurt

Total Time 30 minutes
Servings 2 people


  • 2 medium eggplant aubergine
  • 300 g cooked protein meat / lentils / chickpeas /boiled eggs / tuna
  • 2-3 teaspoons curry powder
  • 8 tablespoons Greek yoghurt
  • 1-2 handfuls roast cashews or peanuts
  • 1 bag baby spinach leaves or salad


  1. Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-25 minutes or until eggplant is well browned.
  2. While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.
  3. When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.
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Variations & Substitutions for Curry Stuffed Eggplant with Yoghurt

carb-lovers – roast whole sweet potato or potatoes until tender. Then cut in half and top as per the recipe. Or serve eggplant with warmed flat bread.

dairy-free – use coconut yoghurt, mayo or just drizzle with some peppery extra virgin olive oil instead.

carnivore – brown some lamb or beef mince (ground meat) in a little oil before adding the curry powder.

carb lovers / more substantial – serve with warm pita.

more substantial (low carb) – extra protein + nuts. Mix some mayo into the yoghurt.

nut-free – just skip them or replace with extra filling.

different spices – garam masala will work. Or try a mixture of 1 teaspoon each ground cumin, coriander and paprika.

different veg – large flat mushrooms can be roasted like this instead (no need to score). Or see the carb-lovers.

short on time – increase oven temp to the highest setting.

Prepare Ahead

The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas / quinoa can also be prepared and stored in the fridge up to a week (for the meat) or 2 for the rest. Filling can be frozen.

Waste Avoidance Strategy

eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.

cooked meat – best to use for another meal.

lentils / chickpeas /quinoa / curry powder / roast cashews or peanuts – keep them in the pantry.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

Curry Stuffed Eggplant with Yoghurt

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With love

Jules x

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