Spiced Tomato & Garlic Stuffed Aubergine
Updated: Jun 11
An experiment gone great as the taste sensations was epic.
Adjust the seasonings for taste preferences but try to keep the Garlic and the Mint the same especially the mint as it takes the dish to a next level
1 Large Aubergine
1/3 Cup Frozen Sweetcorn
1 Medium tomato
1 small onion or 1/2 medium onion
2 cloves garlic
1/2 tsp Turmeric, Garlic, Chilli pepper, Cumin, Dried Parsley, Salt & Pepper.
Heat oven to a medium heat
Wash and slice the aubergines length ways in half, leaving the stem intact.
Use a small knife, to cut a border inside each aubergine about ½-1 cm thick.
With a spoon scoop out the aubergine flesh, so that you are left with the shells.
Place shells in foil and drizzle a little oil over them.
Wrap them up and place on a baking tray.
Bake for 20 mins
While they are cooking chop the aubergine flesh and place to one side.
Finely chop onions, tomato, mint and mince garlic
Heat a pan with oil and add onions and garlic with seasonings until onions are translucent
Add aubergine flesh and cook until soft and brown. Pour tiny amounts of water if mixture starts drying
Add chopped tomatoes, sweetcorn and mint then simmer for 5mins to fuse flavours
Once shells are soft fill with mixture close up foil and bake for 10 mins
Sprinkle pumpkin seeds on top of Aubergine and Serve with Vegetables, Salad and side of Houmous serve and enjoy!
You can add 1/4 cup of grains to filling for extra bulk
If Aubergines aren't your thing Zucchini/Courgette makes a great switch