Turkish-style stuffed aubergine with saffron and yoghurt dip
Serve these hot, with the saffron and yoghurt sauce alongside
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 aubergine, halved lengthways
1 red onion, roughly chopped
1 red pepper, deseeded and roughly chopped
1 courgette, roughly chopped
1tsp harissa paste
1tbsp olive oil
Olive oil spray, to cook
2tbsp pomegranate seeds, to garnish
A small bunch of fresh coriander leaves, picked and chopped, to garnish
Sea salt and freshly ground black pepper
For the saffron and yoghurt sauce:
A pinch of saffron (optional)
120ml low-fat Greek yoghurt
Method
Lay your aubergine halves, cut-side up, on a board and use a spoon to scoop out the flesh to make boat shapes. The aim is to make a well just large enough to hold the other vegetables, so don’t try to remove all of the flesh.
Roughly chop the scooped-out aubergine flesh, then add to a large bowl along with the chopped red onion, red pepper and courgette.
Add the harissa paste and olive oil to the bowl with the vegetables, and give everything a good mix to combine, ensuring that all of the vegetables are well coated. Season with salt and pepper and stir again.
Spoon the vegetable mixture into the hulled aubergine halves, piling them up nice and high to make a generous portion.
Transfer the filled aubergine boats to the air fryer, spray with a little olive oil and cook at 180°C for 15-20 minutes, until all of the vegetables are tender.
While the aubergines are cooking, make the saffron dip by soaking the saffron in two tablespoons of boiling water for a couple of minutes, if using. Put the yoghurt in a serving bowl, season with salt and pepper, and pour over the bloomed saffron mixture. Stir to combine.
Transfer the cooked aubergines to serving plates, and scatter them with pomegranate seeds and fresh coriander, then serve hot, with the saffron and yoghurt sauce alongside.
The Ultimate Air Fryer Cookbook by Clare Andrews is published by Penguin Michael Joseph on February 16
