Stuffed aubergine pitta recipe

Ingredients

• 1 large aubergine
• 1 tbsp olive oil
• Bunch of spring onions, finely chopped
• 3 tomatoes, finely chopped
• Small handful coriander, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• Juice of ½ lime
• 1 tsp salt
• 1 tsp sunflower oil
• 4 pitta breads
• Cassava chips
• Mixed salad

Method

1. Heat the oven to 200°C (gas 6). Halve the aubergine lengthways without separating it completely, then rub the skin with olive oil and salt.
2. Mix the spring onions, tomatoes, coriander, cumin, ground coriander, lime juice and salt. Pack the mixture into the aubergine.
3. Wrap in foil, place on a baking tray and bake for 20–30 minutes, until completely tender.
4. Discard the skin only if desired, mash the flesh and filling together, and spoon into the pitta breads. Serve with cassava chips and salad.