Aubergine Boats at Anchor

foodrevolution.org

TeamJas

subheading: Aubergine Boat Filling:

1 large aubergine (cut lengthwise with the stem intact, and scored in a diamond pattern)

½ cup olive oil (see Chef’s Notes)

1 medium onion (thinly sliced into half-moons)

2 garlic cloves (minced)

1 large zucchini (quartered lengthwise and diced)

½ tsp cumin seeds (toasted, then ground, see Chef’s Notes)

½ tsp coriander seeds (toasted, then ground, see Chef’s Notes)

½ tsp ground turmeric

1 cinnamon stick

1 pinch cayenne pepper (optional)

14 oz crushed tomatoes (BPA-free canned)

3 tbsp mint (freshly chopped)

3 tbsp cilantro (freshly chopped)

subheading: Breadcrumb Topping:

1 whole pita bread (see Chef’s Notes)

2 garlic cloves (minced)

1 shallot (minced)

1 tsp thyme (freshly chopped)

3 tbsp olive oil

2 tsp lemon juice

Directions at foodrevolution.org

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