Photo by DanielaElenaTentis on Pixabay
Za'atar Stuffed Aubergine with Tahini Drizzle
Aubergines roasted after oil and za'atar, filled with bulgur, chopped aubergine, onion, herbs, pine nuts and lemon.
- 2 pieces large aubergines
- 100 g bulgur wheat
- 3 tbsp tahini
- 100 g pomegranate seeds
- 30 g pine nuts
- 1 small red onion
- 2 tbsp za'atar spice blend
- 1 piece lemon
- 4 tbsp olive oil
- 15 g fresh mint
- 20 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C, halve aubergines lengthwise and score flesh deeply
- Step 2
Brush cut sides with olive oil and za'atar, roast 15 minutes until tender
- Step 3
Meanwhile, cook bulgur wheat in boiling water 10 minutes until tender, drain
- Step 4
Dice onion, chop herbs, juice lemon, toast pine nuts in dry pan 2 minutes
- Step 5
Scoop out aubergine flesh leaving 1cm border, roughly chop flesh
- Step 6
Mix bulgur with chopped aubergine, onion, herbs, pine nuts and half the lemon juice
- Step 7
Season filling with salt, pepper and 1 tbsp za'atar
- Step 8
Spoon filling into aubergine shells, return to oven 8 minutes
- Step 9
Whisk tahini with remaining lemon juice and 2 tbsp water, drizzle over stuffed aubergines and scatter pomegranate seeds
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