Mediterranean inspired aubergine boats
|1/2 cup||bulgur wheat|
|50 g||sundried tomatoes — in oil|
|1 tin||chickpeas — drained|
|1 1/2 tsp||paprika|
|2 tbsp||pine nuts|
|salt and black pepper|
|1 tbsp||tahini paste|
|1 tsp||lemon juice|
|50 ml||coconut yoghurt — or double cream Greek yoghurt|
Preheat oven to 220C
Cut the aubergine in half and score the flesh. Drizzle with olive oil and salt and roast for approximately 40 minutes or until soft.
While your aubergine is in the oven cook bulgur wheat as per instructions on the packet.
Once cooled down scrape the flesh out of the aubergines and chop roughly.
Mix all the ingredients well and scoop equal amounts back into each aubergine skin. (Reserve some of the fresh herbs to sprinkle on top).
These aubergine boats can either be served at room temperature or you can pop them back in the oven for another 15 minutes at 180C. (Or in the airfryer just before serving).
Sprinkle with the reserved herbs.
For the sauce mix everything together and top each aubergine with a dollop or serve on the side.