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Ingredientes
- 2 x Aubergines
- 2 x Shallots
- 100 ml Extra virgin olive oil
- 1 Tbsp. Crunchy peanut butter
- 2 Tbsp. Creme fraiche
- 1/2 tsp Grnd fenugreek
- 1/2 tsp Grnd cumin
- 1/2 x Lemon, Juice of Few mint leaves
- 2 x Plum tomatoes
- 1 handf fresh spinach
- 2 x Hard-boiled Large eggs
- 25 gm Pumpkin seeds
- 2 Tbsp. Clear runny honey
- 25 gm Sunflower seeds Salt and pepper
Direcciones
- Place the aubergine on its side and cut vertically in half. Hollow out one side and carefully cut a small slice off the end to make the aubergine capable of standing upright if presentation is important.
- Season with salt and pepper and drizzle a little extra virgin olive oil over and place in a preheated oven at 200 C/400 F/gas 6 for 15 min.
- Cut the other half of the aubergine horizontally and season with salt, pepper, fenugreek and cumin. Drizzle with extra virgin olive oil and wrap up in tin foil, place this also in the pre-heated oven for 20 min.
- Meanwhile, heat up a frying pan and toast the pumpkin and sunflower seeds in a little extra virgin olive oil for 3-4 min, then pour in the honey and pull off the heat.
- In a large mixing bowl mix the seeds with the spinach and grate the hard-boiled Large eggs into the leaves, season lightly and start to arrange with the sliced tomato around the outside of the plate.
- Unwrap the baked aubergine from the foil and mix with the peanut butter and a little creme fraiche. Place into the baked aubergine c. and serve on the spinach leaves with a blob of creme fraiche on top and some minced parsley for garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1362g | |
| Calories 1534 | |
| Calories from Fat 1155 | 75% |
| Total Fat 131.22g | 164% |
| Saturated Fat 20.38g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 439mg | 18% |
| Potassium 3906mg | 112% |
| Total Carbs 69.55g | 19% |
| Dietary Fiber 36.7g | 122% |
| Sugars 24.31g | 16% |
| Protein 42.44g | 68% |
