Photo by Yesim G. Ozdemir on Pexels
Stuffed Aubergine with Tahini Yogurt Sauce
Roasted aubergine halves filled with cooked bulgur, toasted pine nuts and seasoned onion-garlic herb mixture, with tahini and Greek yogurt lemon sauce.
- 2 pieces large aubergines
- 150 g bulgur wheat
- 50 g pine nuts
- 1 piece white onion
- 3 pieces garlic cloves
- 30 g fresh parsley
- 15 g fresh mint
- 60 g tahini
- 150 g greek yogurt
- 1 piece lemon
- 60 ml olive oil
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp salt
- 1 tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C
- Step 2
Halve aubergines lengthways and score flesh in a crosshatch pattern
- Step 3
Brush cut sides with olive oil and season with salt
- Step 4
Roast cut-side down for 25 minutes until tender
- Step 5
Cook bulgur wheat according to package instructions, drain and cool
- Step 6
Toast pine nuts in a dry pan for 2-3 minutes until golden
- Step 7
Dice onion finely and mince garlic
- Step 8
Heat 2 tbsp olive oil in a pan, cook onion for 5 minutes
- Step 9
Add garlic, cinnamon and allspice, cook for 1 minute
- Step 10
Scoop out aubergine flesh, leaving 1cm border
- Step 11
Chop aubergine flesh roughly
- Step 12
Add aubergine flesh to onion mixture, cook for 5 minutes
- Step 13
Mix in cooked bulgur, pine nuts, chopped parsley and mint
- Step 14
Season with salt and pepper
- Step 15
Fill aubergine shells with bulgur mixture
- Step 16
Bake for 20 minutes until golden on top
- Step 17
Mix tahini, yogurt, lemon juice and remaining garlic for sauce
- Step 18
Serve aubergines with tahini yogurt sauce drizzled over
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