Stuffed Auberinges
Serves 4
Ingredients
4 aubergines
1 block feta
50g pine nuts
100g semi dried tomatoes (4ish tbsp once chopped)
2 tsp tahini
Coriander for garnish (optional)
Method
Pre heat oven to 190 degrees C. Poke holes in aubergines with a fork and place in an oven for 40 mins. While they are baking, dice tomatoes and feta and set aside. Pour pine nuts into a small pan and sprinkle with salt and pepper and fry until slightly browned. Keep stirring constantly so they don’t burn. Set aside. Remove aubergines from the oven after the 40 mins is up and set aside to cool for about 5 mins, then slice down the middle. Using a spoon, scrape out the flesh and place in a large mixing bowl. Try not to break the aubergine up too much while you’re doing this. Add the feta, tomatoes and pine nuts to the bowl and stir quickly and vigorously to properly break up all the flesh. Then spoon back into the aubergine skins. Place on a board or platter for serving then drizzle in tahini, dice up the coriander and sprinkle on top. S