Sumac and Coriander Stuffed Aubergines
I have to begin this recipe blog post by letting you into a little secret. I didn't like aubergines until now!! At least I thought I didn't. I know, I know, but you live and learn don’t you? Something I’ve done lots of and continue to, whilst on my culinary journey.
I really don’t know what my issue was. Like many things, lack of experience, or even a bad experience probably at some point. My new love for this beautiful purple veggie (and other stuff, but that’s a post for another day) is a relationship I’ll respect and cherish from now on.
I'm very happy to report that the deliciousness of this dish has never failed to impress, my Middle Eastern-inspired aubergines with sumac and coriander are topped with feta and pomegranate seed. They're packed full of flavour yet require minimal effort.
In this recipe, the aubergines are hollowed out, baked and their flesh cooked with citrusy sumac and fragrant coriander. It’s a dish fit for a king (IMHO anyway). Another secret (well not anymore) is that it’s really easy to prepare, as you’re about to find out. A super satisfying dish to relight the fire in any fading aubergine relationship. ;-)
Sumac and Coriander Stuffed Aubergines
PREP/COOK TIME - 30 MINS | DIFFICULTY RATING - EASY | SERVES 4 | RECIPE TYPE - LUNCH/DINNER | EQUIPMENT MINI BLENDER
- 2 large aubergines
- 1 large red onion chopped finely
- 1 large bunch of coriander (100g) chopped
- 1tsp sumac powder
- ½ tsp of chilli flakes
- 2 minced garlic cloves
- 1 tbsp olive oil and more for cooking
- juice of half a lemon
- 25g feta cheese (¼ a standard size pack)
- Extra virgin olive oil and pomegranate molasses for drizzling
- Preheat the oven to 200c.Cut the aubergines in half lengthways, score a line round the inside of each half at about ½ -1cm from the edge, scoop out the flesh with a spoon and set it aside.
- Coat the aubergine shells with olive oil, (I like to use olive oil spray), bake in the oven for 15 mins.
- While the shells are baking, prepare the filling. Roughly chop the aubergine flesh and mix with the olive oil and onion, cook in a pan for 5 mins until the mixture has softened.
- Add the coriander (keep a little back for decorating), all the other ingredients and turn in the heat for a further 5 mins.
- Once the shells are cooked, fill them with the cooked flesh mix and place back in the oven for a further 5 mins, spray or add a touch of olive oil over each half.
- Remove from the oven, sprinkle with crumbled feta, pomegranate seeds and coriander. Add a light drizzle of extra virgin olive oil, pomegranate molasses and a touch of seasoning if you wish, then you’re ready to serve.
My notes and tips
I very much try to prepare meals that are low on stress. I can’t be doing with fussy timings and measurements, only to get them wrong and then be put off, in which case I’d have no desire to share the recipe on my blog. In this dish I recommend 15 mins cooking time for the aubergine shells, this is not hugely strict, a few mins longer is not going to hurt, depending on the size of your aubergines it might even be preferential. My advice would be to check the shells after 15 mins, if they're visibly soft, then they're done.
Notes and tips cont'd
Pomegranate molasses is a delicious syrup that takes things up a notch in the flavour stakes. It’s not essential though so don’t worry if you don’t have it, perhaps add another squeeze of lemon juice when plating up for a touch of fresh zing. This is a tasty dish regardless.
I would usually advise chopping fresh herbs by hand. However, as they're going to be cooked, I’d recommend a mini blender/chopper for speed, you can throw the onion in also, while you’re at it.
I hope you’ve enjoyed this blog and if you happen not to have much fondness for aubergines either, perhaps this will persuade you to give them another chance.