Aubergine Boats
Serves: 2
Time: 45 minutes
Aubergine is one of my favourite vegetables to work with. It’s so versatile and is a great carrier of flavours. This recipe here is perfect when you want to impress, but in reality it requires very little ingredients and minimal effort! The tahini dressing is the real star of the show, and honestly, it’s a recipe I’ll come back to multiple times for a healthy and nutritious delicious meal!
Ingredients:
2 aubergines
2 tablespoons of olive oil
Sprinkle of salt
Sprinkle of pepper
3-4 garlic cloves
1 onion
1 can of chickpeas (drained and rinsed)
6 baby tomatoes (halved)
200g of tomato passata
Teaspoon of cumin
Teaspoon of turmeric
Handful of fresh basil
2 tablespoons of tahini
Half of a fresh lemon
Cooking Steps:
Pre-heat your oven to 200C.
Slice the aubergines in half lengthwise. Place on a baking tray and drizzle with olive oil. Roast for 20 minutes.
Meanwhile, in a pan sauté the garlic and onion for around 5-8 minutes with a drizzle of olive oil.
Add the tomatoes and spices and continue to sauté for around 10 minutes.
Take the aubergines out of the oven once they are cooked and carefully remove the flesh of the aubergine. Leave the skin of the aubergine aside to stuff later. I like to keep them in a warm oven so they don’t go cold.
Add the aubergine flesh to the pan with the tomatoes. Add the tomato passata, and sauté for 5 minutes before adding the chickpeas. Cook for another 5-10 minutes and stir it all together.
Make your tahini sauce by adding two tablespoons of tahini to a bowl, alongside the juice of half a fresh lemon with a sprinkle of garlic granules, salt, and pepper. Add a tablespoon of water to thin the sauce.
Place the tomato chickpea mixture in the skins of the aubergine. Top with some fresh basil and a drizzle of tahini dressing. Enjoy!