| Servings |
2
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Ingredients
- 2 medium aubergines
- 1 onion, julienned
- 1 small red pepper, de-seeded and julienned
- 1 small green pepper, de-seeded and julienned
- 1 banana pepper, de-seeded and julienned
- 3 tbsp tomato purée
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp Sumac
- 3 tbsp olive oil (plus 1 tbsp for roasting aubergines)
- Salt, to taste
To serve:
- yogurt
- fresh mint leaves
- A few pomegranate arils
- Feta cheese (optional)
Ingredients
To serve:
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Instructions
- Preheat oven to 180 C (360 F) and line a baking tray with aluminium foil. Slit each aubergine into half lengthwise and score the flesh deep enough but not all the way to the skin in a cross-hatch pattern. Drizzle over olive oil and salt and cover with foil. Roast for 20-25 minutes until tender but still holding their shape. Once cooked, scoop out the flesh and seeds and set aside in a bowl, making sure to keep the skins intact. Retain the skins.
- Meanwhile, make the stuffing: Add olive oil to a pan and sauté onions and peppers until soft. Add garlic, cumin powder, coriander powder, paprika, oregano, sumac, tomato purée and the roasted aubergine and cook for 2-3 minutes on a low flame.
- Add a generous amount of stuffing into each eggplant half and place in a baking dish. Cover with foil and bake for 15-20 minutes.
- To serve, top each half with a dollop of yogurt, mint leaves, a few pomegranate arils and crumble over some feta cheese. Can be eaten as is or with crusty bread on the side.
Recipe Notes
* Adapted from Yotam Ottolenghi
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