Hot Stuff Cypriot Stuffed Aubergines And Minty Cumin Yoghurt Recipes

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HOT STUFF! CYPRIOT STUFFED AUBERGINES AND MINTY CUMIN YOGHURT



Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt image

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

3 aubergines, leaf ends trimmed
200 g puy lentils
750 ml water
2 -4 garlic cloves, peeled and crushed, to taste
1 -2 tablespoon olive oil, to taste
2 onions, finely chopped
4 large ripe tomatoes, finely chopped or 400 g canned tomatoes
1 tablespoon tomato puree
1 -2 teaspoon cayenne pepper, to taste
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
salt
ground black pepper
500 ml natural Greek yogurt
2 tablespoons mint, chopped
2 teaspoons ground cumin
mint sprig

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



Griddled aubergines with yogurt & mint image

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

4 small aubergines , sliced into 1cm/½in thick rounds
2 tbsp olive oil
150g pot natural yogurt
juice of ½ lemon
2 garlic cloves , crushed
small bunch mint leaves, coarsely chopped

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



Italian-style stuffed aubergines image

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

2 aubergines
2 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
4 garlic cloves, finely chopped
12 cherry tomatoes, halved
50g pitted green olives, chopped
handful basil leaves, chopped
125g ball vegetarian mozzarella, torn into bite-size pieces
handful fresh white breadcrumbs

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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