Stuffed Aubergines with Pomegranate

I always think pomegranate looks like little jewels. I love adding it to things. This is a fairly simple dish where the oven does most of the work and is inspired by imam bayildi. The quantities below serve two.

Ingredients

• Two aubergines
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, diced
• 8 large tomatoes, chopped
• 1 tsp cinnamon
• Seeds from one pomegranate (or a pack of pomegranate seeds)

Method

• Cut the aubergines in half lengthways and cut a cross hatch pattern into the flesh. Drizzle with olive oil and bake in the oven at 180 degrees for about 30 minutes until softened.
• In the meantime, gently fry the onion in a little oil for a couple of minutes until softened slightly. Then add the garlic and cinnamon and fry for a further minute
• Add the tomatoes to the pan and cook for a further 10 minutes
• Once the aubergines are cooked, remove from the oven, scoop out the flesh and add to the pan. Cook for a further 10 minutes.
• Then add the mixture from the pan to the aubergine cases, drizzle with olive oil and return to the oven for a further 15 minutes
• Serve with the pomegranate seeds over the top and perhaps some yogurt on the side