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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


Ingredients

1 Large Aubergine

1/3 Cup Frozen Sweetcorn

1 Medium tomato

1 small onion or 1/2 medium onion

2 cloves garlic

Olive Oil


Seasonings

1/2 tsp Turmeric, Garlic, Chilli pepper, Cumin, Dried Parsley, Salt & Pepper.


Method

  1. Heat oven to a medium heat

  2. Wash and slice the aubergines length ways in half, leaving the stem intact.

  3. Use a small knife, to cut a border inside each aubergine about ½-1 cm thick.

  4. With a spoon scoop out the aubergine flesh, so that you are left with the shells.

  5. Place shells in foil and drizzle a little oil over them.

  6. Wrap them up and place on a baking tray.

  7. Bake for 20 mins

  8. While they are cooking chop the aubergine flesh and place to one side.

  9. Finely chop onions, tomato, mint and mince garlic

  10. Heat a pan with oil and add onions and garlic with seasonings until onions are translucent

  11. Add aubergine flesh and cook until soft and brown. Pour tiny amounts of water if mixture starts drying

  12. Add chopped tomatoes, sweetcorn and mint then simmer for 5mins to fuse flavours

  13. Once shells are soft fill with mixture close up foil and bake for 10 mins

  14. Sprinkle pumpkin seeds on top of Aubergine and Serve with Vegetables, Salad and side of Houmous serve and enjoy!


Optionals

  • 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

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