• 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
  • 3tbsp tomato purée
  • 1tsp coriander powder
  • 1/2tsp cumin powder
  • 1/2tsp paprika
  • 1/2tsp dried oregano
  • 1/4tsp Sumac
  • 3tbsp olive oil (plus 1 tbsp for roasting aubergines)
  • Salt, to taste
To serve:
  • yogurt
  • fresh mint leaves
  • A few pomegranate arils
  • Feta cheese (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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