Ingredients

  • 4 small aubergines 6 inches long
  • 110 milliliters olive oil
  • 1 red bell pepper seeded, thinly slice
  • 1 clove garlic chopped
  • 1 tablespoon fresh cilantro chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon cumin seeds toasted
  • 1 teaspoon cinnamon
  • 2 large tomatoes concassed
  • 2 tablespoons sun-dried tomatoes chopped
  • 1 tablespoon lemon juice
  • 235 milliliters vegetable stock boiling
  • Garnish
  • 55 grams yogurt
  • 30 grams cashews toasted
  • 1 tablespoon fresh cilantro chopped

Directions

1. Cut long, deep slit into each aubergine. Brown aubergines in oil. Transfer to baking dish. Sauté onion, pepper until soft. Add garlic, cilantro and spices and continue cooking 2 minutes. Add tomatoes, sun-dried tomatoes and lemon juice and cook gently for 15 minutes.
2. Carefully pull open the slit in each aubergine and spoon in tomato suace. Spoon remaining sauce around eggplants. Pour in boiling stock. Cover and bake for 30 minutes. Remove the lid and continue to bake for 20 minutes longer. Garnish with a little yogurt, cilantro and cashew nuts. Serve at room temperature.

Notes
Serving Ideas:Original serves 4.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadStuffed Aubergines. To import, drag image to your MacGourmet recipe box.