Stuffed Aubergine with Kale and Tomatoes
Serves
4
·
55
mins
·
Intermediary
Ingredients
- 2 aubergines
- 5 stalks kale (cut finely)
- 5 small plum tomatoes
- 1 tsp dried fenugreek leaves
- Juice of a lemon
- Olive oil
Optional crispy leek topping
- 1 leek
- 250ml sunflower oil
Pack the veg in with this light late summer dinner. The crispy leeks add a great crunch and savoury hit. Try them as a topping to add another flavour and texture dimension on all sorts of other dishes.
Method
- Preheat the oven to 180℃.
- Cut the aubergines lengthways and drizzle with oil and season with salt. Place on a baking tray cut side down and cook in the oven for 20 minutes. Remove from the oven, turn over and bake for a further 10 minutes.
- Optional: If you want to also make the crispy leek topping, first finely slice the leek and put into a cold, heavy based pan with the sunflower oil.
- Put the pan on a low heat and gently cook, stirring frequently, until the leeks become golden brown and crispy, which can take up to 30 mins.
- When the leeks have browned, strain the oil through a sieve, and place the leeks on kitchen paper. The oil can be used again and will have a nice leek flavour.
- Whilst the aubergine cooks, steam the finely sliced kale until cooked (around 5 minutes) and add to a mixing bowl with the tomatoes, cut in half lengthways.
- When the aubergine has cooked, spoon out the flesh and add this to the mixing bowl. Mix well and squeeze in the juice of a lemon. Season with salt and pepper and add in the fenugreek leaves.
- Spoon the mixture back into the aubergine skins and bake for a further 10 mins.
- Drizzle with olive oil and top with the crispy leaks before serving with couscous or rice.
Share
Last updated:
22
May
2024
Ingredients
- 2 aubergines
- 5 stalks kale (cut finely)
- 5 small plum tomatoes
- 1 tsp dried fenugreek leaves
- Juice of a lemon
- Olive oil
Optional crispy leek topping
- 1 leek
- 250ml sunflower oil
Pack the veg in with this light late summer dinner. The crispy leeks add a great crunch and savoury hit. Try them as a topping to add another flavour and texture dimension on all sorts of other dishes.
Method
- Preheat the oven to 180℃.
- Cut the aubergines lengthways and drizzle with oil and season with salt. Place on a baking tray cut side down and cook in the oven for 20 minutes. Remove from the oven, turn over and bake for a further 10 minutes.
- Optional: If you want to also make the crispy leek topping, first finely slice the leek and put into a cold, heavy based pan with the sunflower oil.
- Put the pan on a low heat and gently cook, stirring frequently, until the leeks become golden brown and crispy, which can take up to 30 mins.
- When the leeks have browned, strain the oil through a sieve, and place the leeks on kitchen paper. The oil can be used again and will have a nice leek flavour.
- Whilst the aubergine cooks, steam the finely sliced kale until cooked (around 5 minutes) and add to a mixing bowl with the tomatoes, cut in half lengthways.
- When the aubergine has cooked, spoon out the flesh and add this to the mixing bowl. Mix well and squeeze in the juice of a lemon. Season with salt and pepper and add in the fenugreek leaves.
- Spoon the mixture back into the aubergine skins and bake for a further 10 mins.
- Drizzle with olive oil and top with the crispy leaks before serving with couscous or rice.
Share
Last updated:
22
May
2024
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