Stuffed Baby Aubergines
This wonderful dish serves 3 as a starter and 12 as a canapé
Ingredients:
For the aubergines 12 baby aubergines, halved lengthways through the stalk2 tsp olive oil
2 eschallion shallots, finely sliced
1 tsp cumin seed, roughly crushed
2 cloves garlic, crushed
3 medium tomatoes, finely chopped
2 tsp preserved lemon paste
250g pack cooked puy lentils
2 tbsp finely chopped parsley, plus leaves to serve
For the dip
150g TOTAL Greek Yoghurt
2 tbsp tahini paste
juice 1 lemon
method:
- Heat the oven to 190C/375F/Gas 5. Using a sharp knife cut a criss-cross pattern into the aubergine flesh, being careful not to cut through the skin. Put them on a lined baking tray, cut side up and bake for 30 minutes, until soft.
- Cool for 5 minutes, then carefully scoop out the cooked flesh with a knife and teaspoon, leaving a little attached to the skin. Return the skin shells to the tray and leave the scooped out flesh in a large bowl to cool.
- Heat the oil in a frying pan, add shallots and cumin and fry for 6 minutes until soft. Add garlic, tomatoes and lemon paste and cook for 3-4 minutes until the tomatoes have reduced. Add the lentils and parsley and stir well. Season and spoon the mixture into the scooped out shells. Bake for 5 minutes.
- In a food processor, whiz the scooped out Aubergine flesh with the Greek yoghurt, tahini and lemon juice until smooth. Serve with the baked aubergines and top with extra parsley.
