Hot Stuff Cypriot Stuffed Aubergines and Minty Cumin Yoghurt
Indulge in the vibrant flavors of the Mediterranean with these "Hot Stuff Cypriot Stuffed Aubergines and Minty Cumin Yoghurt." This recipe combines tender roasted aubergines filled with a hearty mix of spiced brown rice, toasted pine nuts, and aromatic parsley and mint. The earthy blend of ground cumin and cinnamon in the filling creates a warm, aromatic base, while a dollop of cooling Greek yoghurt infused with mint and cumin provides the perfect creamy contrast. Perfect as a vegetarian main or a show-stopping side dish, these stuffed aubergines are not only wholesome but also brimming with bold, authentic flavors. Serve them warm, garnished with extra herbs, for a dish that's as comforting as it is delicious!
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Recipe Information
Ingredients
- 4 large aubergines (eggplants)
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 100 grams cooked brown rice
- 30 grams pine nuts, toasted
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 200 grams Greek yoghurt
- 0.5 teaspoons ground cumin (for yoghurt)
- 1 tablespoon fresh mint leaves (for yoghurt), finely chopped
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the aubergines in half lengthwise and score the flesh in a crisscross pattern without piercing the skin. Brush the cut sides with 2 tablespoons of olive oil and place them cut-side down on the baking sheet.
Roast the aubergines for 25-30 minutes, or until the flesh is tender and golden. Remove from the oven and let them cool slightly.
While the aubergines are roasting, prepare the filling. Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic, ground cumin, and ground cinnamon, and cook for 1-2 minutes until fragrant. Add the tomato paste and canned diced tomatoes. Simmer for 10 minutes, stirring occasionally, until the mixture has thickened.
Stir in the cooked brown rice, toasted pine nuts, chopped parsley, and mint. Season with salt and pepper to taste. Remove from heat.
Once the aubergines are cool enough to handle, use a spoon to carefully scoop out the flesh, leaving a 1 cm border intact to maintain the shape. Chop the scooped flesh and stir it into the filling mixture.
Stuff the aubergine shells with the filling, packing it down gently. Place the stuffed aubergines back on the baking sheet and bake for an additional 15-20 minutes, until heated through.
While the aubergines are baking, prepare the yoghurt sauce. In a bowl, mix the Greek yoghurt with ground cumin, chopped mint, and a pinch of salt. Adjust seasoning to taste.
Serve the stuffed aubergines warm with a generous dollop of minty cumin yoghurt on top or on the side. Garnish with extra parsley or mint if desired.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 15.8 g | 57% | |
| Total Sugars | 21.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
