Submitted by: Maida (from

4 small aubergines (eggplants)
1 small onion, chopped
2 garlic cloves, crushed
2 tsp grated lemon rind
1 tsp ground cumin
1/2 tsp ground cinnamon
50g/2oz sultanas
50g/2oz cashew nuts, toasted and chopped
2 tsp tahini (sesame seed paste)
50g/2oz rehydrated sun-dried tomatoes, drained and chopped
2 tbs fresh coriander, chopped (ie, cilantro)
Salt and pepper
To serve:
Roast tomato sauce

Slice off top and bottom of aubergines and stand upright. Scoop out flesh leaving skin intact. Chop the flesh.

Heat a non-stick frying pan and sauté onion, garlic and spices for 5 minutes. Add aubergine flesh and lemon rind and continue to cook for a further 8 minutes or until tender. Stir in remaining ingredients and season to taste.

Spoon mixture into aubergine cases; spray quickly with non-stick spray or brush lightly with a tiny bit of oil.

Add 1cm water to roasting tin, add aubergines and cook for 40 minutes at 200ºC/400ºF/Gas Mark 6.

(serves 4)

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