Recipe courtesy of Aldi.
Stuffed Aubergines
Ingredients
- 2 aubergines, halved length ways
- 3 tbsp Solesta Sunflower Oil
For the filling
- 1 clove garlic, grated
- 1 red onion, diced
- ¼ tsp Stonemill Ground Cumin
- ¼ tsp Stonemill Ground Turmeric
- 600g vine tomatoes, quartered
- 240ml water
- 2 tbsp chopped coriander, plus basil sprigs to garnish
Method
- Preheat the oven to 180°C/gas mark 4.
- Score the flesh of each aubergine half with a sharp knife.
- Place on a baking tray, drizzle with 2 tablespoons of sunflower oil.
- Bake in a preheated oven for 40-45 minutes until the flesh is soft.
- Meanwhile, make the filling.
- Heat the remaining oil in a large pan and sauté the garlic, onion and cumin for 1 minute.
- Once the oil is absorbed, add the tomatoes and one-third of the water.
- Leave to simmer on a medium/high heat for 15 minutes until the mixture has reduced and the tomatoes are soft and saucy.
- Take the aubergines out of the oven and carefully scoop out the flesh, leaving the skin intact.
- Roughly chop the flesh and add this to the tomato mixture.
- Cook for a further 5 minutes and then add the coriander.
- Spoon the filling into the aubergine skins and either serve as they are or finely grate some manchego over the top and return to the oven until melted.
- Sprinkle with basil leaves and serve with a salad.