Name: Mediterranean inspired aubergine boats
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 servings
Ingredients: 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; 1 tbsp tahini paste; 1 tbsp water; 1 tsp lemon juice; 50 ml coconut yoghurt or double cream Greek yoghurt; salt

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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
	salt

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Method:

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.