Prawns Stuffed Aubergine

Aubergine stuffed with a spicy prawn mixture. This is a Sanjeev Kapoor exclusive recipe.

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Prawns Stuffed Aubergine

Main Ingredients Prawns (medium), Brinjal
Cuisine Thai
Course Main Course Seafood
Prep Time 21-25 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Prawns Stuffed Aubergine

  • 10-12 Prawns (medium) shelled and deveined
  • 1 large Brinjal (aubergine)
  • 1 tablespoon Olive oil
  • 1/2 inch Ginger chopped
  • 1/2 tablespoon Garlic chopped
  • 2-3 Spring onion with greens chopped
  • 2 Fresh red chillies
  • 6-7 Cherry tomatoes
  • 5-6 Fresh basil leaves
  • to taste Salt
  • to taste Crushed black peppercorns


  1. Preheat oven at 180º C.
  2. Cut aubergine vertically into halves. Scoop out the flesh to make a cavity. Brush the prepared aubergine with some oil.
  3. Heat olive oil in a non-stick pan.
  4. Chop the aubergine flesh into small pieces and halve cherry tomatoes.
  5. Add ginger to the pan and sauté. Add garlic and mix well. Add spring onions, mix and sauté for a minute.
  6. Slice red chillies and add. Mix well.
  7. Add prawns and sauté on high heat for a minute.
  8. Add chopped aubergine flesh, mix and sauté for 1-2 minutes.
  9. Add halved cherry tomatoes and mix well. Switch off heat and add torn basil leaves, salt and crushed peppercorns. Mix well.
  10. Sprinkle some salt and crushed peppercorns on the prepared aubergine. Fill the cavity with the prepared prawn mixture.
  11. Place the stuffed aubergine on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes.
  12. Transfer the stuffed aubergine on a serving plate. Garnish with spring onions, sliced red chillies and a few torn basil leaves.