Zingy Stuffed Aubergines
Zingy Stuffed Aubergines take flavours from the Middle East to create something truly unqiue to impress any dinner party guest. Serve as a side with your main or as a tasty, palette cleansing starter. Aubergines often get a bit of a bad rep with foodies, with a very distinct flavour and texture. However with this recipe, you’ll forget all about the slimy rep and get on board with this meaty, fleshy vegetable… a great alternative on a meat-free day!
This recipe is taken from Sabrina Ghayour’s Sirocco.
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Ingredients
- 2 large aubergines
- olive oil
- 3 tsp tahini
- 1 handful corriander
- 2 crushed garlic cloves
- 1 lemon
- salt and pepper
- 2 tsp sesame seeds
Servings: people
Units:
Instructions
- Set the oven to 200oC or gas mark 6.
- Half your aubergines and place on a baking tray. Brush with a little olive oil and roast for 25-30 minutes.
- Take out of the oven and leave to cook for 5-10 minutes, until cool enough to handle.
- With a soft knife and a spoon, scoop out the flesh of the aubergine into a bowl. In that bowl, add the tahini, chopped coriander, garlic cloves, the zest of 1 lemon and the juice of 1 lemon, and a little salt and pepper. Place the fresh back inside the aubergine cases.
- Place back on the baking tray and roast for a further 15 minutes.
- Serve with sprinkles of sesame seeds and a little extra olive oil. Bon appetit!
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