Roasted Aubergine

aimeevictorialong
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roasted aubergine

This makes perfect vegetarian lunch, simply serve with cous cous/rice/quinoa – whatever you fancy really!

 

Ingredients:


6 aubergines
1 red onion, chopped
1 red pepper, chopped
1 400g tin plum tomatoes 1 tsp cumin
3 garlic cloves
1 tsp chilli flakes
2 tbsp coconut oil Roasted crushed linseed 1 small hand of coriander for serving

Handful of pomegranates

40g of goats cheese person to serve on top

 

Method:

1. Preheat Oven to 200 degrees.

2. Pierce Aubergines with holes by using a skewer. Roast for 30 mins.

3. Add coconut oil, garlic, red pepper, onion and steam fry for a few mins in a large frying pan. Add cumin and chilli flakes. Add tinned tomatoes.

4. Remove aubergine from oven, cut in half and spoon out the in- sides onto a chopping board. Keep the shells whole and move to the side.

5. Chop the aubergine and add to onion pan. Simmer for a few mins and season to taste.

6. Spoon mix into the shells of the aubergine, sprinkle with linseed and return to oven to roast for a further 8-10 mins.

7. Dress with coriander leaves, pomegranate and goats cheese and serve 

Enjoy xxx

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