You know those days when your lack of sleep catches up with you, and getting out of bed is an effort? The day I created this recipe was one of those. I’m a big fan of baked aubergines; you get all the flavour without using loads of oil, and they are satisfying enough that you don’t worry about not having meat. I combined this with rocket, artichoke and pink grapefruit salad for a delicious light lunch.
Houmous-stuffed Aubergine
For 2 people:
2 Aubergines
1-2tbls Olive Oil
100g Houmous
1 medium Tomato
1tbls Pine Nuts
-
Preheat the oven to 180C. Cut the aubergines in half lengthways, and score the white inner surface to make a criss-cross pattern. Rub the cut surface with the olive oil.
-
Place the aubergines on a baking tray. Put it in the oven and leave for 20-25 minutes until the aubergines are soft, and the surface is golden brown.
-
Spread the houmous over the surfaces of the aubergines, and top with sliced tomato. Sprinkle with pine nuts. Return to the oven for 10 minutes.
-
Flash under the grill for 3 minutes to brown the pine nuts. Take care, as the pine nuts burn easily.
-
Serve with your favourite salad or steamed vegetables.
