Lebanese style aubergines

Person Author: Maaike Calender June 11, 2015 Posted No Tags Comment No Comments

libanese aubergines

Serves 4:

2 aubergines with stem

1 tbsp (sunflower) oil

1 onion halved then sliced

50grams raisins

50gram dried apricots

2tsp cinnamom powder

2tsp cumin poeder

2 tsp coriander powder

2 cloves of garlic

50gram pecan nuts or walnuts

125gram or similar tu of greek or turkish yoghurt

2 lemons

Salt and pepper

Coriander leaves (optional)

 

Method:

libaneseaubergine01

Preheat the oven to 180degrees Celcius

Quarter the aubergine lengthwise, leave the stem on,  make incisions with a knif in the flesh and brush with oil, season to taste

Bake the aubergines in the oven for 40minutes or until soft and golden Brown.libaneseaubergine02

Meanwhile: heat the remaining oil in a frying pan, add the onions and the spices and cook until the spices become fragrant.

Then add the garlic, raisins, apricots and simemr on a low heat.

Add a drop of water if too dry and prone to burning.

Chop the nuts (i crush them in a little bag)

libaneseaubergine03

About 5 minutes befor serving add the nuts to the onions.

To serve:

Put 2 pieces of aubergine on a plate, dollop yoghurt on top and top with the onion mixture.

Sprinkle chopped coriander if you desire and serve with a lemon part

5 minuten voor het serveren de gehakte noten toevoegen aan de uien.

 

Serve with crusty bread or naan or mashed potatoes for a main or without as a starter.

 

Tips:

If you have then those long thin aubergines can also be used halved instead of quartered.

Leave the stem opn the aubergine for presentation but also to keep it together.

Try using white or purple aubergines or spotted ones for a different effect.

 

 

Recipe adapted form a recipe form Olive magazine.

Photos Gardeninglady.

 

Per portion 253kcal.

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