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Turkish stuffed aubergines


Serves: 8
timePrep time: 30 mins
timeTotal time:
Turkish stuffed aubergines
Photograph by Dan Jones

Turkish stuffed aubergines


Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
163Kcal
Fat
11gr
Saturates
2gr
Carbs
12gr
Sugars
10gr
Fibre
7gr
Protein
4gr
Salt
0gr

John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes
John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes

Ingredients

  • 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

Step by step

Get ahead
Prepare up to the end of step 2 a day ahead.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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