Baby aubergines stuffed with walnuts and chilli

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2–4

Dietary
Vegetarian


By Georgina Hayden
From Saturday Kitchen

Ingredients

For the baby aubergines

  • 6 tbsp olive oil, plus extra for the stuffing
  • 5 garlic cloves, 2 finely sliced and 3 left whole
  • 1 red chilli, seeds removed and finely sliced
  • 1 red pepper, seeds removed and chopped into 1cm/½in pieces
  • 400g tin chopped tomatoes
  • 1 tbsp red wine vinegar
  • 125g/4½oz walnuts
  • ½ bunch fresh coriander, leaves and stalks separated, leaves roughly chopped
  • ½ tsp dried chilli flakes
  • ½ tsp cinnamon
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 10 baby aubergines
  • sea salt and freshly ground black pepper

For the olives

  • 500g/1lb 2oz small green olives, either fresh or in brine, drained
  • 50ml/2fl oz extra virgin olive oil
  • 2 lemons
  • 3 garlic cloves, crushed
  • 2 tsp coriander seeds, roughly crushed
  • sea salt
  • few sprigs fresh coriander, finely chopped, to serve
  • few pinches pul biber or red chilli flakes, to serve