Menorcan Aubergines inspired by trips to Menorca with Annie B

Menorcan Aubergine Recipe – Inspired by My Magical Trips to Menorca

Menorca has cast a spell on me with its serene, low-key loveliness, rich history, and incredible local produce. This island’s culinary delights, crafted from the freshest ingredients, have become a personal obsession, and one dish, in particular, has stolen my heart: the humble yet extraordinary Menorcan stuffed aubergines.

I first savoured this dish at Es Moli d’es Racó, a charming venta on the main road between Mahon and Cuitadella, near Es Mercadal. My Menorca guru, Lorraine, took me there during our initial exploratory trip, and it was love at first bite. Since then, I’ve introduced my groups to this hidden dining gem. While the unassuming exterior might initially surprise them, they soon fall in love with the hearty, home-cooked flavours.

This aubergine dish, though considered basic by some, is a culinary masterpiece born out of necessity. During Franco’s era, when Menorca was isolated by him, locals had to make the best of what they had—aubergines, onions, tomatoes, oregano, parsley, salt, and breadcrumbs. The result? A dish that’s simple yet packed with flavour.

Feel free to use this recipe as your canvas and get creative! Recently, I added a splash of Manzanilla, and it was heavenly. You could also sprinkle it with feta and pine nuts before baking. The magic lies in caramelizing each ingredient: slow-cooking the onions with minimal stirring, and listening for the sizzle when the liquid from the tomatoes and aubergines has evaporated. These steps are crucial.

I adore serving this dish at room temperature, though a sneaky bite straight from the fridge is just as delightful. They make fantastic starters, picnic treats, or side dishes for roast chicken or lamb. I love pairing them with a dollop of Greek yogurt mixed with dried mint, golden raisins, and a pinch of salt and pepper. In Menorca, leftovers often find their way into a sandwich, squished into a mini-baguette.

I hope you fall in love with this recipe as much as I have. Even those who think they don’t like aubergines have been enchanted by this dish! Enjoy every bite of this delicious tribute to Menorca’s culinary magic.



4 aubergines/eggplants

3 large sweet onions

400 g of fresh grated skin on tomato


Salt and oil

Tomato Frito/ Pasata/tomato paste

Breadcrumbs mixed with parsley


Wash the aubergines, cut in half (leaving stems on) and boil them in a pot of salted water for approx 25 minutes or until completely soft. When they are ready, remove form water and allow to cool. Once cool carefully remove all the flesh and keep tp one side. It doesn’t matter if you rip the skin in places or of you get bits of skin caught up in the flesh. Just try to leave the skin intact.

Whilst the aubergines are boiling you can get on with cutting the onions into julienne strips and sauté in a frying pan with a good splash of olive oil and a pinch of salt for about 30 minutes over low heat, stirring occasionally. Next, add the grated tomato & a teaspoon of dried oregano. Bubble until all juices have evaporated. Now add the aubergine flesh & juices and bubble until all liquid has evaporated. Then stir in a couple of tablespoons of tomato frito , mix well and let it cook for about 5 more minutes. Taste for salt. I’d be inclined to add a heaped teaspoon of Maldon Preheat the oven to 190 degrees. Stuff the eggplants, sprinkle with breadcrumbs & parsley and bake for about 15 minutes