© J Sainsbury plc 2020
Persian aubergines
Packed with flavour and spice, this veggie dinner is a perfect midweek treat
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Ready in 1 hour 10 minutes
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Cooking time 1 hour
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 medium sized aubergines, cut in half lengthways
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 2 garlic cloves, finely sliced
- 400g baby sweet peppers, sliced into thin strips
- 1 tsp cumin
- ½ tsp cinnamon
- 4 cardamom pods, lightly crushed
- 2 x 400g tins of chopped tomatoes
- 1 tbsp red wine vinegar
- 1 tbsp pomegranate molasses
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 40g unsalted shelled pistachios, roughly chopped
- 100g feta, crumbled
- 4 tsp sriracha hot sauce, to serve
Method
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1
Preheat the oven to 200°C/gas mark 6. Score the flesh of the aubergines in a criss-cross pattern. Brush with half the oil and bake in the oven for 35-40 minutes until tender.
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2
Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Fry the onion for 5-6 minutes, until soft. Add the garlic and continue to fry for a minute or so, before adding the peppers. When the peppers start to soften, add the spices. Continue to cook for a further 1 minute before adding the chopped tomatoes, red wine vinegar and pomegranate molasses. Simmer over a gentle heat for 20 minutes, until the peppers are very soft.
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3
When the aubergines are ready, scoop out the flesh with a spoon, making sure you leave a border around the edge so the aubergine shells hold their shape. Add the flesh to the pepper mixture, along with half the mint and dill. Season well, removing the cardamom pods if you can. Return the aubergine shells to the roasting tin and divide the pepper mixture evenly between them. Bake in the oven for 20 minutes.
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4
Remove from the oven and leave to come to room temperature. Scatter with the chopped pistachios, feta and remaining mint and dill, then serve with sriracha.
