A well-balanced dish to nourish the digestive organs, clear Heat and move Blood Stagnation.


All five flavours are present in this dish, but the predominant flavour is sweet, which is nourishing for the digestive organs. The temperature is predominantly cool, and many of the ingredients clear Heat. Some of the ingredients are also useful to move stagnation, particularly Blood Stagnation.


1 large aubergine
1 courgette
1 red onion
1 carrot
1 clove garlic
3 tomatoes
1/3 lemon
breadcrumbs to top
small handful parsley


Slice the aubergine in half, lengthways, then scoop out most of the flesh from each half. Drizzle a little olive oil in an oven dish, place the aubergine skins in and drizzle a little more oil over. Place in the oven at 180°C (160°C fan, gas mark 4).

Meanwhile chop the aubergine flesh, carrot, courgette and tomatoes into cubes and dice the onion and garlic. Heat a frying pan with 1 tbsp olive oil and fry off the onion and garlic for a couple of minutes. Add the other vegetables, chop and add the parsley after a couple of minutes. Continue to fry until the vegetables have softened.

Remove the aubergine skins from the oven. They should be beginning to brown and be a little soft by now. Fill the aubergine skins with the vegetable mix, and cover with the breadcrumbs. I sometimes substitute stuffing mix for the breadcrumbs. Slice the lemon and squeeze a little juice over before sitting a few wedges on the top of each stuffed aubergine. Drizzle with a little more olive oil and then return to the oven to bake for 20 minutes.