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Stuffed Aubergine


Stuffed Aubergine

serves 2


Ingredients

for the aubergine:

1 medium-large aubergine

2 tbsp olive oil

1 small-medium onion

1 tbsp olive oil

4 tomatoes 300g

1 tsp cumin seeds

1 tsp ground cumin

2 cloves garlic, finely sliced

1 tsp mixed spice

1 tsp vegetable stock powder – I used bouillon

1/2 tsp chilli powder

1 tsp cinnamon

salt and pepper, to taste

for the tahini drizzle:

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

1/2 tsp cumin

pinch salt


Method

PREHEAT YOUR OVEN TO 200C / 392 F

  1. Firstly, slice the aubergine in half. Then slice a round the edge of each, leaving a couple of mm space from the sides, to make an indent/border. Then deeply score the halves with a knife within that border.

  2. Next, place the aubergine halves into a heatproof dish, and cover each half with 1 tbsp of olive oil. Then, flip the halves and place them upside down in the dish and then move into the oven to cook for 30 minutes.

  3. In the meantime prepare the stuffing. Firstly, blend the tomatoes and set aside for later. When there is about 15 minutes left for the aubergines to cook, begin to make the sauce. Finely slice your onion and add it into a pan on a medium-high heat with the 1 tbsp olive oil. After about 2 minutes, add in the cumin seeds and garlic cloves, then fry for a further 2 minutes until golden. Next, add in the blended tomatoes, vegetable stock, ground cumin, cinnamon, mixed spice, chilli powder and some salt and pepper, stir all together and continue to cook until the aubergine halves are done.

  4. When the aubergines have cooked, remove them from the oven. Using a spoon, scoop out the flesh from the middle. As it was scored, it should fall come apart in rough chunks. Transfer the aubergine chunks into the sauce, and place the skins back into the dish for later and set aside.

  5. Stir the aubergine chunks into the tomato mixture for a couple of minutes so that all is well mixed, then remove from the heat. Dividing the mixture between two, scoop the stuffing back into the aubergine skins. Set aside.

  6. Then, make the drizzle. Add the tahini, lemon, water, cumin and a pinch of salt into a bowl and stir together until smooth. Then, drizzle on top of the aubergines and into the dish.

  7. Lastly, place the aubergine halves back into the oven to heat through for a further 5 minutes. Then, remove from the heat and serve with whatever else you like.


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