Mediterranean inspired aubergine boats

3 servings Prep: 10 mins, Cooking: 40 mins
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Filled with hearty vegetables and grains, these eggplants are just as nutritious as they are flavourful! Works equally well as part of a nice Sunday lunch or as leftovers in a lunchbox the next day.

By Independent Contributor March 22 2022
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Ingredients (16)

For the aubergines
3 aubergines
olive oil
1/2 cup bulgur wheat
50 g sundried tomatoes — in oil
5 spring onions
1 tin chickpeas — drained
1 1/2 tsp paprika
2 tbsp pine nuts
handful fresh parsley
handful fresh dill
salt and black pepper
For the tahini sauce
1 tbsp tahini paste
1 tbsp water
1 tsp lemon juice
50 ml coconut yoghurt — or double cream Greek yoghurt
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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.

Reprinted with permission from Real Food Runners, follow along on Instagram.

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