Stuffed Aubergine
Author: 
Recipe type: Main Meals
 
Ingredients
4 small to medium sized Aubergines
  • 2-3 tsp coconut oil, melted
  • 1 medium onion
  • 4 peppers sliced
  • 2 fat garlic cloves, crushed
  • 2 tsp of cumin seeds
  • ½ tsp of ground cinnamon
  • ½ tsp of turmeric
  • pinch of mineral salt
  • 8 med tomatoes, roughly chopped
  • handful of flat leaf parsley, roughly chopped.
  • a squeeze of lemon juice
  • pinch of chili flakes (optional)
For the Tzatziki
  • 175g goat's or sheep's yogurt
  • ½ cucumber, peeled and deseeded
  • 1 small garlic clove, crushed
  • Juice of ½ lemon
  • 2 tbsp finely chopped mint
Instructions
  1. To make the stuffed aubergine, preheat the oven to 220 c/fan 220c/425f gas mark 7.
  2. Cut each aubergine in half lengthways.
  3. Core the cut flesh in a criss-cross pattern and lay, score side up on a baking tray.
  4. Drizzle the aubergines with half the oil and transfer to the hot oven for 20-30 mins, until they are soft and burnished.
  5. Scoop most of the flesh out of the aubergines leaving a 'cm' around the edge to keep the aubergines's shape. Set aside.
  6. Heat the remaining oil in a large, non-stick frying pan over a medium heat and add the onion adding a little water as necessary if the onion looks as if it might catch, until softened.
  7. Add the red peppers and fry for a further 4 mins, before adding the garlic and the cumin cinnamon and the turmeric and salt.
  8. Fry for a further 1-2 mins until fragrant and finally add the tomatoes and scooped out aubergine flesh.
  9. Increase the heat and simmer for 5 mins or so, until the mixture is cooked through and fairly thick.
  10. Add a little water to let down if necessary.
  11. Spoon the tomato mixture into the empty auberging skins and return to the oven for 5 to 8 mins until brown and bubbling hot.
Meanwhile, make the Tzatziki
  1. Spoon the yogurt into a bowl and grate the cucumber onto a cloth and squeeze out the extra juice before adding to the yogurt.
  2. Add the garlic and the lemon juice to taste.
  3. Finish with the mint and set aside.
  4. Serve the Aubergine swith parsley, lemon juice and chili flakes (if using) alongside the tzarziki and some flat bread.
Recipe by EPJHealth at https://www.epjhealth.com/stuffed-aubergine/