1 hr 15 mins
This recipe comes from Vegan Society. I have not tried yet, but will probably try for sunday lunch as it is a little bit time consuming.
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Units: US | Metric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon turmeric
- 3 medium aubergines
- 1 medium onion, peeled and finely chopped
- 1 tablespoon olive oil
- 4 garlic cloves, chopped
- 1 red chile, finely sliced
- 1 green pepper, diced finely
- 60 ml orange juice
- 100 g chickpeas, cooked weight
- 150 g roasted cashews
- 100 g dried apricots
- 100 g dates, chopped
- 2 tomatoes, diced
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander, chopped
- fresh ground black pepper
- 1 tablespoon sunflower margarine
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 cm gingerroot, peeled and finely chopped
- 1 teaspoon turmeric
- 1 teaspoon cayenne
- 400 ml coconut milk
- 750 ml water
- 1 cinnamon stick
- 100 g ground almonds
- 1 lime, juice and zest of
- 1Preheat the oven to 220C/425F/Gas7.
- 2Cut the aubergines in half lengthways, place on a roasting tray cut side uppermost and cover with silver foil.
- 3Roast in the preheated oven until soft and cooked through (about 30 minutes). Leave the aubergines to cool, then scoop out the middles leaving enough flesh for support. Coarsely chop the innards and set aside.
- 4Re-hydrate the apricots in boiling water for 30 minutes, then finely chop.
- 5Fry the onion in the olive oil until translucent. Add the garlic and chilli and stir-fry for a couple of minutes.
- 6Add the spice mix and stir-fry until fragrant. Add the green pepper and orange juice, stir well. Fry until the pepper is soft.
- 7Roast or toast the cashews - be careful they don't burn.
- 8Mix the cashews with the cooked chickpeas, chopped apricots, chopped dates and diced tomatoes.
- 9Add the cashew mix to the onion spice mix along with the chopped aubergine innards, lemon juice, coriander, salt and lots of black pepper. Reserve some coriander for the garnish.
- 10Pile the filling into the aubergine skins and bake for 15 minutes.
- 11For the coconut and almond sauce: Gently fry the onion in the margarine until soft, add the garlic and ginger and fry very gently. Make sure the onion and the garlic don t brown as this will ruin the colour of the sauce.
- 12Add the spices, stir into the onion mixture, then add the coconut milk, water and cinnamon stick. Bring to the boil and simmer gently for 15 minutes.
- 13Take off the heat and remove the cinnamon stick.
- 14Add the ground almonds, lime zest, juice and a pinch of salt.
- 15Blend the sauce in a liquidizer. Check the seasoning.
- 16Serve the aubergine, garnished with fresh coriander with the coconut and almond sauce and a green salad.
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Nutritional Facts for Iranian Stuffed Aubergines With Coconut and Almond Sauce
Serving Size: 1 (640 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 601.2
- Calories from Fat 340
- Total Fat 37.8 g
- Saturated Fat 16.3 g
- Cholesterol 0.0 mg
- Sodium 235.7 mg
- Total Carbohydrate 63.8 g
- Dietary Fiber 16.0 g
- Sugars 31.2 g
- Protein 14.3 g
The following items or measurements are not included: