| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Greek |
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 2 |
|
Aubergines |
| 2 |
|
Shallots |
| 100 |
ml |
Olive oil |
| 1 |
tb |
Crunchy peanut butter |
| 2 |
tb |
Creme fraiche |
| 1/2 |
ts |
Ground fenugreek |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
|
Lemon; Juice of |
|
|
Few mint leaves |
| 2 |
|
Plum tomatoes |
| 1 |
|
Handful fresh spinach |
| 2 |
|
Hard-boiled eggs |
| 25 |
g |
Pumpkin seeds |
| 2 |
tb |
Clear runny honey |
| 25 |
g |
Sunflower seeds |
|
|
Salt and pepper |
INSTRUCTIONS
Place the aubergine on its side and cut vertically in half. 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.
Season with salt and pepper and drizzle a little olive oil over and
place in a preheated oven at 200°C/400°F/gas 6 for 15 minutes.
Cut the other half of the aubergine horizontally and season with salt,
pepper, fenugreek and cumin. Drizzle with olive oil and wrap up in tin
foil, place this also in the pre-heated oven for 20 minutes.
Meanwhile, heat up a frying pan and toast the pumpkin and sunflower
seeds in a little olive oil for 3-4 minutes, then pour in the honey
and pull off the heat.
In a large mixing bowl mix the seeds with the spinach and grate the
hard-boiled eggs into the leaves, season lightly and start to arrange
with the sliced tomato around the outside of the plate.
Unwrap the baked aubergine from the foil and mix with the peanut
butter and a little creme fraiche. Place into the baked aubergine cup
and serve on the spinach leaves with a blob of creme fraiche on top
and some chopped parsley for garnish.
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