Stuffed Aubergine With Black Beans, Tahini & Pomegranate

This beautiful gut friendly weeknight dinner is simple, warming and satisfying. Supporting the microbiome and the cardiovascular system, its warm spicy flavours will be a sure winner. 

Serves: 2

Ingredients:

• 1 large aubergine
• 1 tbsp olive oil
• ½ medium red onion, finely diced
• ½ medium courgette, diced
• ½ red pepper, diced
• 1 garlic clove, finely chopped
• ½ x 400g tin black beans, drained and rinsed (about 120g)
• 100ml passata
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• ½ tsp smoked paprika
• Salt and black pepper, to taste

To serve:

• 1 tbsp tahini
• A handful of fresh pomegranate seeds
• A small bunch of fresh coriander, leaves torn

Method:

• Preheat the oven to 200°C (180°C fan). Slice the aubergine in half lengthways. Score around the inside edge, leaving about 1cm of flesh attached to the skin. Scoop out most of the flesh, chop it finely, and set aside. Place the aubergine halves skin-side up in a roasting tin, drizzle with ½ tbsp olive oil, season lightly, and roast for 20 minutes until softened and lightly golden.
• Heat the remaining ½ tbsp olive oil in a frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the courgette, red pepper, and chopped aubergine flesh. Cook for 8–10 minutes until softened and lightly caramelised. Add the garlic and cook for 1 minute more.
• Stir in the black beans, then pour over the passata. Add the cumin, cinnamon, and smoked paprika. Season generously with salt and black pepper, then simmer gently for 8–10 minutes until the sauce has thickened and the flavours have melded together.
• Spoon the filling into the roasted aubergine shells, pressing it down gently. Return to the oven for 15 minutes until heated through and lightly golden on top.
• Drizzle with tahini, scatter over pomegranate seeds, and finish with torn coriander. Serve warm with a crisp salad or some fluffy grains on the side.