Turkish stuffed aubergines with tomato and parsley
Soft roasted aubergine halves filled with slow cooked onion, tomato, garlic and parsley. Lovely warm or cold.
- Time1 hr 15
- LevelEasy
- Costabout £1.13 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Score the cut side of each aubergine in a criss cross. Brush with half the oil and roast cut side up for 30 minutes until soft and golden.
30 min - 2
Meanwhile fry the onions in the rest of the oil for 12 minutes until very soft. Add the garlic, spices, tomatoes and sugar and cook for 10 minutes until jammy.
22 min - 3
Stir in the lemon juice and most of the parsley.
- 4
Press the middle of each aubergine down with a spoon and fill with the tomato mixture. Add a splash of water to the tray, cover with foil and bake for 15 minutes.
15 min - 5
Put the bulgur and water in a pan, bring to the boil, cover and leave off the heat for 12 minutes. Fluff with a fork.
12 min - 6
Scatter with the remaining parsley and serve with the bulgur.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.