Baked Aubergine With Fenugreek And Mint Recipe

Name: Baked Aubergine With Fenugreek And Mint Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x Aubergines; 2 x Shallots; 100 ml Extra virgin olive oil; 1 Tbsp. Crunchy peanut butter; 2 Tbsp. Creme fraiche; 1/2 tsp Grnd fenugreek; 1/2 tsp Grnd cumin; 1/2 x Lemon, Juice of Few mint leaves; 2 x Plum tomatoes; 1 handf fresh spinach; 2 x Hard-boiled Large eggs; 25 gm Pumpkin seeds; 2 Tbsp. Clear runny honey; 25 gm Sunflower seeds Salt and pepper

Servings: persons

2 x Aubergines
2 x Shallots
100 ml Extra virgin olive oil
1 Tbsp. Crunchy peanut butter
2 Tbsp. Creme fraiche
1/2 tsp Grnd fenugreek
1/2 tsp Grnd cumin
1/2 x Lemon, Juice of Few mint leaves
2 x Plum tomatoes
1 handf fresh spinach
2 x Hard-boiled Large eggs
25 gm Pumpkin seeds
2 Tbsp. Clear runny honey
25 gm Sunflower seeds Salt and pepper

1
Place the aubergine on its side and cut vertically in half.
2
Hollow out one side and carefully cut a small slice off the end to make the aubergine capable of standing upright if presentation is important.
3
Season with salt and pepper and drizzle a little extra virgin olive oil over and place in a preheated oven at 200 C/400 F/gas 6 for 15 min.
4
Cut the other half of the aubergine horizontally and season with salt, pepper, fenugreek and cumin.
5
Drizzle with extra virgin olive oil and wrap up in tin foil, place this also in the pre-heated oven for 20 min.
6
Meanwhile, heat up a frying pan and toast the pumpkin and sunflower seeds in a little extra virgin olive oil for 3-4 min, then pour in the honey and pull off the heat.
7
In a large mixing bowl mix the seeds with the spinach and grate the hard-boiled Large eggs into the leaves, season lightly and start to arrange with the sliced tomato around the outside of the plate.
8
Unwrap the baked aubergine from the foil and mix with the peanut butter and a little creme fraiche.
9
Place into the baked aubergine c. and serve on the spinach leaves with a blob of creme fraiche on top and some minced parsley for garnish.

4008

kcal

Calories

351

Fat

137

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 x Aubergines, 2 x Shallots, 100 ml Extra virgin olive oil, 1 Tbsp. Crunchy peanut butter, and more.

Yes, Baked Aubergine With Fenugreek And Mint Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!