Stuffed aubergines with ruby chard and spinach salad recipe
ingredients
175 g (6 oz) canned borlotti beans
250 g (9 oz) cherry tomatoes, halved
8 baby aubergines, or 2 aubergines, halved
vegetable oil spray
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp ground cinnamon
1/4 tsp dried marjoram
2 tsp crushed garlic
1/2 tsp finely chopped red chilli
1/2 tsp vegetable oil
50 g (2 oz), peeled weight, onion, finely chopped
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
juice 1 lemon
freshly ground black pepper, to taste
250 g (9 oz) cherry tomatoes, halved
8 baby aubergines, or 2 aubergines, halved
vegetable oil spray
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp ground cinnamon
1/4 tsp dried marjoram
2 tsp crushed garlic
1/2 tsp finely chopped red chilli
1/2 tsp vegetable oil
50 g (2 oz), peeled weight, onion, finely chopped
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
juice 1 lemon
freshly ground black pepper, to taste
for the salad
1 tbsp white wine vinegar
freshly ground black pepper, to taste
pinch of cayenne pepper
1 tbsp extra virgin olive oil
60 g (2 1/4 oz|) mixed ruby chard and fresh spinach leaves
freshly ground black pepper, to taste
pinch of cayenne pepper
1 tbsp extra virgin olive oil
60 g (2 1/4 oz|) mixed ruby chard and fresh spinach leaves
method
1. Drain the beans and rinse under cold water for 2 minutes to remove the salt.
2. Preheat the oven to 190°C/375°F/Gas Mark 5.
3. Arrange the tomatoes and aubergines in a roasting tin, spray lightly with vegetable oil and roast in the oven for 7-8 minutes. Remove the tomatoes and cool on a plate. Roast the aubergines for a further 10-12 minutes, or until tender.
4. Meanwhile, pound the cumin and coriander seeds, cinnamon, marjoram, garlic and chilli to a smooth paste in a mortar with a pestle.
5. Remove the aubergines from the oven, leave to cool slightly, then cut in half lengthways and scoop the flesh into a bowl using a teaspoon, reserving the skins.
6. Heat a non-stick frying pan over a medium heat, add the vegetable oil and fry the onion until golden brown. Add the spice paste and cook for 2 minutes. Add the aubergine pulp, beans, herbs, lemon juice and pepper and mash together using a fork. Remove from the heat and leave to cool.
7. Put 100 g (3 1/2 oz) of the cherry tomatoes into a bowl with the vinegar, pepper, cayenne and olive oil and blend with a hand-held electric blender, or use a food processor. Pass the dressing through a fine sieve.
8. Fill the aubergine skins with the bean mixture, then place 2 tomato halves on each filled skin and transfer to a non-stick baking tray. Heat in the oven for 10 minutes.
9. Arrange the ruby chard and spinach on a serving plate, drizzle with the tomato dressing and top with the aubergines.
2. Preheat the oven to 190°C/375°F/Gas Mark 5.
3. Arrange the tomatoes and aubergines in a roasting tin, spray lightly with vegetable oil and roast in the oven for 7-8 minutes. Remove the tomatoes and cool on a plate. Roast the aubergines for a further 10-12 minutes, or until tender.
4. Meanwhile, pound the cumin and coriander seeds, cinnamon, marjoram, garlic and chilli to a smooth paste in a mortar with a pestle.
5. Remove the aubergines from the oven, leave to cool slightly, then cut in half lengthways and scoop the flesh into a bowl using a teaspoon, reserving the skins.
6. Heat a non-stick frying pan over a medium heat, add the vegetable oil and fry the onion until golden brown. Add the spice paste and cook for 2 minutes. Add the aubergine pulp, beans, herbs, lemon juice and pepper and mash together using a fork. Remove from the heat and leave to cool.
7. Put 100 g (3 1/2 oz) of the cherry tomatoes into a bowl with the vinegar, pepper, cayenne and olive oil and blend with a hand-held electric blender, or use a food processor. Pass the dressing through a fine sieve.
8. Fill the aubergine skins with the bean mixture, then place 2 tomato halves on each filled skin and transfer to a non-stick baking tray. Heat in the oven for 10 minutes.
9. Arrange the ruby chard and spinach on a serving plate, drizzle with the tomato dressing and top with the aubergines.
serving amount
serves 4
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