Spiced and Stuffed Aubergine Halves
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 Eggplant (sliced in half lengthways)
- 6 Tbsps vegetable oil
- 2 onions (chopped)
- 2 cloves garlic cloves (crushed)
- fresh ginger (peeled and finely chopped)
- 1 tsp Turmeric
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 1 tsp Garam Masala
- 1 red Bell pepper (deseeded and cut into chunks)
- 1 potato (peeled, cut into chunks and boiled until just tender)
- Sesame seeds (to serve)
Preparation
Kitchen utensils
1 Peeler, 1 Cutting board, 1 Non-stick pan, 1 Bowl, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 tiefer Plate, 1 Small bowl, 1 Brush, 1 Slotted spatula
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 5.
2.
Brush the eggplants skins and flesh with a little of the oil and place in a roasting pan. Cover with kitchen foil and bake for about 20 minutes or until the flesh is tender.
3.
While the eggplants are cooking, heat the remaining oil in a wide pan and gently cook the onion and garlic until soft but not brown.
4.
Add the ginger, turmeric, coriander, cumin and garam masala then cook for 2 minutes. Stir in the bell peppers and cooked potato.
5.
Cook very gently, stirring from time to time, for 6 minutes or until the bell pepper is tender.
6.
Remove the eggplants from the oven and scoop out the flesh from the centers, leaving a wall about 1 cm/1/2 " thick.
7.
Roughly chop the eggplant flesh and stir into the onion mixture. Season with salt and pepper and spoon into the hollowed out eggplants.
8.
Scatter over the sesame seeds and serve immediately.
