Stuffed Aubergine Platter Recipe

Gaz says: “A lighter option for your Christmas spread, but no compromise on taste. Make sure you char the aubergines before baking – it adds loads of flavour.”

Serves:

Cooks in:

60 minutes

Ingredients

1 tbsp miso paste
2 tbsp maple syrup
3 tbsp olive oil
4 aubergines (eggplants), cut in half lengthways

For the stuffing

1 tbsp olive oil
1 red onion, cubed
1 garlic clove, crushed
1 red (bell) pepper, cubed
1 courgette (zucchini), cubed
1 sprig of fresh rosemary, leaves picked, finely chopped
1 tbsp fresh thyme leaves
¼tsp ground cinnamon
¼tsp ground allspice
½tsp cayenne pepper
zest of 1 orange
4 tomatoes, cubed
225g (1 ½ cups) quinoa or couscous, cooked
4 tbsp pine nuts
1 tsp sea salt
1 tsp black pepper

For the parsnip crisp (optional)

1 parsnip, peeled
3 tbsp vegetable oil
pinch of sea salt and pepper

For the tahini dressing

3 tbsp tahini
120ml (½ cup) cold water
juice of ½ lemon
½tsp ground cumin
pinch of sea salt and pepper

To serve

Fresh thyme leaves
Seeds of ½ pomegranate
Handful of walnuts, toasted

Method

1. Line a baking tray with non-stick baking paper and preheat your oven to 180°C (350°F). In a small mixing bowl, whisk together the miso, maple syrup and 2 tablespoons of the oil with a fork or small whisk until smooth.

2. Heat a griddle pan and add the remaining oil. When the pan is very hot, add the aubergines, cut-side down (do this in batches if your pan is small). Char the aubergines for around 3 minutes on both sides, transferring to the lined baking tray, cut-side up, as you go.

3. Generously spread the miso mix over the top of the aubergines, then pop them into the oven to cook through for 10 minutes.

4. Meanwhile make the stuffing. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion, garlic, red pepper and courgette and fry, stirring, for 2 minutes before adding the herbs, spices and orange zest. Cook for 4–5 minutes more, until softened. Stir in the tomatoes, quinoa, pine nuts and seasoning, then turn off the heat.

5. Remove the aubergines from the oven. Carefully (as they are very hot) use a fork to squish down the flesh in the centre of the aubergines, leaving a 1cm (½ in) border all around the edge. Spoon the vegetable stuffing mix generously into the aubergines, then place them back into the oven for a further 15 minutes.

6. If you are serving your stuffed aubergines with crispy parsnips, make them now. Use a swivel peeler to peel the parsnip flesh into ribbons. Add them to a bowl and pour over the oil. Sprinkle with the seasoning and give it a good mix, making sure all the ribbons are well coated.

7. Line a baking tray with greaseproof paper and spread out the parsnip ribbons. Bake in the oven on the middle shelf for 10–12 minutes.

8. Just before serving, mix together all the ingredients for the tahini dressing with a fork in a small mixing bowl. Check the seasoning before serving. When the aubergines are ready, arrange them on a serving platter, generously topped with the tahini dressing, crispy parsnips, fresh thyme, pomegranate seeds and toasted walnuts.

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