Recipe
Stuffed Roasted Aubergine
Soft roasted aubergine filled with a spiced tomato sauce, served over cool yoghurt.
- Prep
- 15 mins
- Cook
- 45 mins
- Total
- 1 hr
- Serves
- 2
Ingredients
- 2 medium eggplants (aubergines), halved lengthwise
- 2 tbsp olive oil, plus extra for brushing
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sumac
- 1 can (14 oz) chopped tomatoes
- 1/2 cup Greek yogurt, to serve
- Fresh parsley, to finish
Method
- Heat the oven to 200°C (400°F). Score the aubergine flesh, oil and roast cut-side up for 30 minutes.
- Meanwhile, soften the onion and garlic in oil, add the spices and tomatoes and simmer for 10 minutes.
- Press the aubergine flesh down, spoon in the tomato filling and roast 15 minutes more.
- Serve over yoghurt with plenty of parsley.
Notes
- Sumac adds a lemony brightness. Swap in lemon zest if you can't find it.