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Roast Aubergine Stuffed With Tomato And Onion

Easy to prepare in one pan and ready in 45 minutes, perfect for a vegetarian mid week dinner.  Toast some of your favourite bread to mop up all the lovely juices.

4 aubergine

2 tbsp olive oil

80g butter, melted

1 tbsp harissa

250g cherry tomatoes

1 red onion, cut into 8 wedges

4 garlic cloves, kept in their skin

6 tbsp greek yoghurt

2 tbsp pine nuts (optional), toasted

1 tbsp chopped mint leaves

1 tbsp chopped parsley

Your favourite bread to serve

Preheat the oven to 180C fan. Generously coat the aubergines all over with olive oil. Prick each one a few times with a sharp knife, put on a baking tray and roast for 15 minutes.

While the aubergines are roasting, add the harissa to the melted butter and set aside.

After the aubergines have roasted for 15 minutes, add the tomatoes and red onions and garlic to the tray, drizzle with more olive oil and season generously with salt and pepper. Return to the oven and continue to roast for 30 mins.

Remove the baking tray from the oven. First remove the garlic cloves, squeeze the garlic paste onto a plate and mash then stir into the greek yoghurt. Place an aubergine on 4 warmed plates. Split the aubergine open from top to bottom, loosen some of the flesh and season well with salt. Top each with tomatoes and onions, spoon over the harissa butter mix, add pine nuts if using, Finish with the yoghurt and sprinkle with herbs.

Serve with warm bread to mop all the lovely juices.

Roast aubergine stuffed with tomato and onion

Roast aubergine stuffed with tomato and onion

Jules
Easy to prepare in one pan and ready in 45 minutes, perfect for a vegetarian midweek dinner. Toast some of your favourite bread to mop up all the lovely juices.
No ratings yet
Prep Time 5 mins
Cook Time 45 mins
Course Main Course
Servings 4 people
Calories 526 kcal

Ingredients
  

  • 4 aubergines
  • 2 tbsp olive oil
  • 4 cloves garlic kept in the skin
  • 80 g butter melted
  • 1 tbsp harissa paste
  • 250 g cherry tomatoes
  • 1 red onion cut into 8 wedges
  • 6 tbsp greek yoghurt
  • 2 tbsp pine nuts(optional) toasted
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped parsley leaves
  • Your favourite bread, toasted to serve

Instructions
 

  • Preheat the oven to 180C fan. Generously coat the aubergines all over with olive oil. Prick each one a few times with a sharp knife, put on a baking tray and roast for 15 minutes. 
  • While the aubergines are roasting, add the harissa to the melted butter and set aside.
  • After the aubergines have roasted for 15 minutes, add the tomatoes, garlic and red onions to the tray, drizzle with more olive oil and season generously with salt and pepper. Return to the oven and continue to roast for 30 mins. 
  • Remove the baking tray from the oven. First remove the garlic cloves, squeeze the garlic paste onto a plate and mash then stir into the greek yoghurt. Place an aubergine on 4 warmed plates. Split the aubergine open from top to bottom, loosen some of the flesh and season well with salt. Top each with tomatoes and onions, spoon over the harissa butter mix, add pine nuts if using, Finish with the yoghurt and sprinkle with herbs.
  • Serve with warm bread to mop all the lovely juices.

Nutrition

Calories: 526kcalCarbohydrates: 89gProtein: 19gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 3mgSodium: 598mgPotassium: 1327mgFiber: 16gSugar: 21gVitamin A: 1046IUVitamin C: 28mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!

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