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STUFFED AUBERGINES WITH ‘LAMB’, ONIONS & TOMATO KARNIYARIK served with tabboule…


STUFFED AUBERGINES WITH ‘LAMB’, ONIONS & TOMATO KARNIYARIK 🍆🇹🇷 served with tabbouleh & a classic homemade hummus 🍅 my contribution to the 🌎 I have been SO excited for this week’s theme of the Middle East as I love all of ther food so so much, obviously had to include hummus 😍

🍆 stuffed aubergines with ‘lamb’, onions and tomatoes 🍆 serves 2
• 1 large aubergine, halved lengthways • 1 onion, diced • 250g vegan mince (I used @vegetarianbutcher) • 3 large tomatoes, diced • 10g flat leaf parsley, finely chopped • 1tsp cumin • 1 large green pepper • 20g pine nuts •

– rub olive oil and salt into the aubergine halves and place in the oven at 180 degrees for 30-40 mins till reaaal soft, pop the pepper in there too for the last 20 mins
– meanwhile make your ‘lamb’: fry the onion in some oil, when browned add in the mince and cumin, cook for 3 mins
– now add in the tomatoes, parsley, 50ml water and plenty of salt and pepper and simmer for 10 mins
– take the aubergines out, pile the ‘lamb’ mixture over top, chop up the roasted peppers and sprinkle over along with the pomegranate seeds 🥰💫

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