Stuffed Aubergine with Vegan Feta and Pomegranate
Servings
4
About This Recipe
A yummy side dish for your Rosh Hashana dinner table!
Read the original recipe adapted from BBC Food here.
Ingredients
2 aubergines
6 unpeeled garlic cloves
8 tbsp of olive oil
1 pomegranite
2 tbsp pomegranit molasses
(found in most Middle eastern & Mediterranean stores)
100g/ 3½oz feta
4 tbsp of mint leaves
(smaller leaves are ideal)
Salt & pepper
Instructions
1. Set the oven to 200C/180C Fan/Gas 6.
2. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin.
3. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins.
4. Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin.
5. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork.
6. Break the pomegranate and remove the seeds. Add most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves.
7. Spoon the filling into the empty shells, then crumble the vegan feta cheese over the top with the remaining pomegranate seeds and a little more mint. B'tei avon!