Name: Turkish-Style Stuffed Aubergine With Saffron & Yoghurt Dip
Total time: 20 min
Yield: 2
Ingredients: 1 aubergine, halved lengthways; 1 red onion, peeled and roughly chopped; 1 red pepper, deseeded and roughly chopped; 1 courgette, trimmed and roughly chopped; 1 tsp harissa paste; 1 tbsp olive oil; Olive oil spray, to cook; 2 tbsp pomegranate seeds, to garnish; A bunch of fresh coriander, leaves picked and chopped, to garnish; Sea salt and freshly ground black pepper; For the saffron and yoghurt dip; A pinch of saffron; 125ml/4½fl oz low-fat Greek yoghurt

VMG Recipes