Per Serving:
- Calories: 210
- Fibre: 7 g
- Total carbs: 8 g
- Sugars: 8 g
- Total fat: 15 g
- Saturated fat: 4 g
- Protein: 6 g
Baba ghanoush stuffed aubergines
If you have vegetarians at your feast this will go down a treat, but it also works well as an extra side dish
Preparation Notes: about 20min
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Yields:
6
Cook Time:
50 mins
Total Time:
50 mins
Ingredients
- 3 aubergines
- 3 Tbsp. olive oil
- 200 g (7oz) aubergine dip (baba ghanoush)
- 75 g (3oz) feta
- pomegranate seeds, to decorate
- mint leaves, finely chopped, to garnish
Directions
- Step 1
Preheat oven to 200°C (180°C) mark 6. Cut the aubergines in half lengthways and score the fl esh, being careful not to cut through the skin. Drizzle oil over the aubergine, rubbing it into the flesh, and transfer to a baking tray, skin side down
- Step 2
Roast aubergines for 40min, until fl esh is soft. Allow to cool slightly, then gently scoop out the flesh, being careful not to rip the skin. Save four of the aubergine skins (discard the rest). In a large bowl, stir together the flesh with the aubergine dip. Season to taste
- Step 3
Spoon the aubergine mixture back into the skins, top with crumbled feta and either grill for 5-8min until golden or oven bake for 10min. Garnish with pomegranate seeds and mint leaves and serve immediately.
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- Step 1
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