HOT STUFF! CYPRIOT STUFFED AUBERGINES AND MINTY CUMIN YOGHURT
Not for the faint hearted, these SPICY aubergines are stuffed with lentils, making them a wonderful vegetarian main meal or appetiser. You can add minced meat (ground beef) if you wish, but I find that the Puy Lentils used in this dish have quite enough "body" already! These are based on a Turkish recipe called Imam Bayildi - but I have "pepped" them up a bit by adding Cayenne pepper, chili & the lentils! Do not forget the essential finishing touch - the minted cumin yoghurt, it "cuts" through the heat of the cayenne pepper. Serve these with a crispy salad and crusty bread.
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 6 Stuffed Aubergine Halves, 3-6 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 250C/495F/Gas 9.
- Grease a large oven to table dish - or a roasting dish with a little of the olive oil.
- Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes. The consistency should be thick because this will be stuffed in the aubergines.
- Cut the aubergines in half lengthways & bake them in the pre-heated oven for about 20 - 30 minutes. Leave them to cool and scoop out most of the flesh and keep it aside for stuffing, leaving an inch thick border to form a shell.
- Whilst the aubergines are cooking, heat the olive oil in a frying pan, add the onions, tomatoes and fry gently for 5 minutes. Chop the scooped aubergine flesh and add to the pan with spices. Cook gently for another 5 minutes. Now add the lentils, tomato puree,all the spices & salt and pepper to taste.
- Spoon the mixture into the shells. Bake for 15 to 20 minutes.
- Make the minted cumin yoghurt whilst the aubergines are baking; add the cumin and mint to the yoghurt & mix well. Put it into an attractive dish and garnish with a sprig of fresh mint.
- Serve the aubergines hot or cold, topped with the minted cumin yoghurt and an extra sprinkling of cayenne pepper if you need an extra "kick"!
Nutrition Facts : Calories 323.8, Fat 7.1, SaturatedFat 1, Sodium 55.8, Carbohydrate 60, Fiber 26.6, Sugar 21.9, Protein 14.7
GRIDDLED AUBERGINES WITH YOGURT & MINT
Makes a great starter, accompaniment to grilled meats, or ciabatta filling
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
Steps:
- Drizzle the aubergine slices with olive oil and a little salt and pepper, and toss in a bowl. Heat a griddle pan until hot and cook the slices on both sides until soft and lightly charred; you'll need to do this in batches. Leave to cool slightly on a serving plate.
- Meanwhile, mix the yogurt with the lemon juice, garlic and mint in a bowl. Season the mixture to taste. Drizzle the yogurt mixture over the griddled aubergine and serve at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium
ITALIAN-STYLE STUFFED AUBERGINES
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
- Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
- When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium
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- Arrange the aubergine slices on the baking parchment. Add the olive oil and a little seasoning on both sides.
- Roast in the middle of the oven until golden on top and completely soft in the middle, 30-40 minutes. Turn the aubergines after 20-25 minutes if they’re starting to get too brown underneath. Leave to cool completely.
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