1/9 Photos of Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt
1 hr 10 mins
French Tart's Note:
Not for the faint hearted, these SPICY aubergines are stuffed with lentils, making them a wonderful vegetarian main meal or appetiser. You can add minced meat (ground beef) if you wish, but I find that the Puy Lentils used in this dish have quite enough "body" already! These are based on a Turkish recipe called Imam Bayildi - but I have "pepped" them up a bit by adding Cayenne pepper, chili & the lentils! Do not forget the essential finishing touch - the minted cumin yoghurt, it "cuts" through the heat of the cayenne pepper. Serve these with a crispy salad and crusty bread.
My Private Note
Units: US | Metric
- 3 aubergines, leaf ends trimmed
- 200 g puy lentils
- 750 ml water
- 2 -4 garlic cloves, peeled and crushed, to taste
- 1 -2 tablespoon olive oil, to taste
- 2 onions, finely chopped
- 4 large ripe tomatoes, finely chopped or 400 g canned tomatoes
- 1 tablespoon tomato puree
- 1 -2 teaspoon cayenne pepper, to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- ground black pepper
- 1Pre-heat oven to 250C/495F/Gas 9.
- 2Grease a large oven to table dish - or a roasting dish with a little of the olive oil.
- 3Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes. The consistency should be thick because this will be stuffed in the aubergines.
- 4Cut the aubergines in half lengthways & bake them in the pre-heated oven for about 20 - 30 minutes. Leave them to cool and scoop out most of the flesh and keep it aside for stuffing, leaving an inch thick border to form a shell.
- 5Whilst the aubergines are cooking, heat the olive oil in a frying pan, add the onions, tomatoes and fry gently for 5 minutes. Chop the scooped aubergine flesh and add to the pan with spices. Cook gently for another 5 minutes. Now add the lentils, tomato puree,all the spices & salt and pepper to taste.
- 6Spoon the mixture into the shells. Bake for 15 to 20 minutes.
- 7Make the minted cumin yoghurt whilst the aubergines are baking; add the cumin and mint to the yoghurt & mix well. Put it into an attractive dish and garnish with a sprig of fresh mint.
- 8Serve the aubergines hot or cold, topped with the minted cumin yoghurt and an extra sprinkling of cayenne pepper if you need an extra "kick"!
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Nutritional Facts for Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt
Serving Size: 1 (556 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 323.7
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 55.8 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 26.6 g
- Sugars 21.9 g
- Protein 14.6 g
The following items or measurements are not included: