Baked Aubergine With Fenugreek And Mint Recipe 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.

No additional tips available.

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

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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.

Baked Aubergine With Fenugreek And Mint Recipe

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