Rice-stuffed aubergines with feta & mint
Waitrose and Partners

Rice-stuffed aubergines with feta & mint

This Middle-Eastern inspired recipe is a great way of using up leftover rice. If you don’t have enough, bulk it up with more veg like mushrooms, peas, tomatoes or courgettes

5 out of 5 stars(2) Rate this recipe
Source of fibre3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 large Essential Aubergine, halved lengthways
  • 2 tbsp olive oil
  • 100g Essential Easy Cook Long Grain Rice
  • 1 Essential Red Onion, thinly sliced
  • 1 small Essential Red Pepper, thinly sliced
  • 1 clove garlic, crushed
  • 1 tbsp harissa paste
  • 12 mint leaves, shredded, plus extra to serve
  • 50g Essential Greek Feta, crumbled
  • 265g Essential Mixed Salad
  • 4 tbsp Essential Greek Yogurt


  1. Preheat the oven to 200ºC, gas mark 6. Put the aubergine on a parchment-lined baking tray and drizzle with 1 tbsp oil. Roast for 20 minutes. Meanwhile, cook the rice according to pack instructions

  2. Heat the remaining 1 tbsp oil in a frying pan. Add the onion and pepper, then fry for 8 minutes, until softened. Add the garlic and harissa, cook for 1 minute, then combine with the mint and rice, stirring well.

  3. Use a spoon to scoop the flesh from the aubergine, leaving the skins intact. Roughly chop the flesh and stir into the rice mixture, then divide the mixture between the aubergine skins. Top with the feta and return to the oven for 5-8 minutes, until the feta starts to brown. Season the yogurt to taste. Serve the aubergines with the salad and seasoned yogurt.

Cook’s tip

Next time, try swapping the rice for different cooked grains – lentils, bulgur wheat, pearl barley or spelt would all work well.


Typical values per serving when made using specific products in recipe


1,822kJ/ 437kcals



Saturated Fat












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