Turkish stuffed aubergines
Serves 8 | prep 30 mins | total time
- 4 tbsp olive oil
- 3 onions, finely chopped
- 5 garlic cloves, finely chopped
- 2 tsp ground cumin
- ½ tsp crushed chilli flakes
- 8 large tomatoes, quartered
- 2 tsp tomato purée
- 1 tsp sugar
- 4 aubergines, halved lengthways, flesh scooped out and chopped
- 1 x 28g pack flat-leaf parsley, leaves only
- 40g pine nuts, toasted
- 1 x 28g pack mint, leaves only, chopped
- juice of ½ lemon
Prepare up to the end of step 2 a day ahead.
- Heat the oil in a large, deep frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 6-7 minutes until just golden. Add the garlic, cumin and chilli flakes. Stir well and cook briefly until fragrant.
- Meanwhile, put the tomatoes into a blender and blend into a rough sauce. Tip the tomato sauce into the pan with the onions. Add the tomato purée, sugar and seasoning. Stir well and cook, stirring occasionally, for 10-12 minutes or until the sauce is lovely and thick. Add the aubergine flesh into the pan and add 100ml water. Stir well, cover and cook, stirring occasionally, for 30-35 minutes or until the aubergine is soft and has become part of the sauce. Add the parsley and stir well. Season to taste. Preheat the oven to 220°C, fan 200°C, gas 7.
- Arrange the aubergine shells in a large oiled roasting tin and fill each one with the cooked sauce. Pour 100ml water into the bottom of the tin, cover with foil; roast for 50 minutes. Remove the foil and roast for another 10-15 minutes, or until the aubergines are tender and just starting to turn golden. Remove the stuffed aubergines from the oven and set them aside to cool slightly.
- Scatter over the pine nuts and mint leaves. Squeeze over the lemon juice and drizzle some extra-virgin olive oil all over the top. Serve immediately.