These stuffed aubergine halves are delicious served with grilled lamb chops and a mint yoghurt sauce.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 30 mins
3 large aubergines, halved lengthwise
1 tsp (5 ml) butter
2 tsp (10 ml) olive oil
½ onion, diced
1 Tbsp (15 ml) garlic, crushed
2 fresh tomatoes, chopped
1 tin (400 g) chopped tomatoes
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground cumin
1 tsp (5 ml) paprika
½ tsp (2.5 ml) dried chilli flakes
60 g pine nuts
2 Tbsp (30 ml) flat leaf parsley, chopped
1 Tbsp (15 ml) fresh origanum, chopped
Pre heat the oven to 190 °C.
Score the flesh of the aubergines with a few diagonal cuts, without damaging the edges, as you want the aubergine skin to retain its shape. Drizzle the aubergine with the oil, place on a baking tray and roast for 25-30 minutes until the flesh is tender.
Heat the butter, oil and onion in a saucepan over low heat. Gently sauté the mixture for 15-20 minutes until the onion softens. Stir in the garlic, fresh tomatoes, tinned tomatoes, cinnamon, cumin, paprika and the chilli flakes and allow it to simmer for 5 minutes.
Scoop the flesh out of the cooked aubergines. Set the skins aside. Chop the flesh of the aubergine and combine with the tomato mixture. Cook for 10-12 minutes. Remove from the heat and stir in the pine nuts, parsley and origanum. Season
Spoon the mixture into the aubergine skins and warm in the preheated oven for 5 minutes.
Serve with grilled lamb chops and a mint yoghurt sauce.