Turkish Stuffed Aubergines With Tzatziki & Spelt Flatbreads | sheerluxe.com
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Prep Time: 20 Minutes | Cooking Time: 45 Minutes

Serves 4

This exotic dish makes an impressive dinner party centrepiece, whilst also being anti-inflammatory, an aid to digestion and thoroughly filling.


For the aubergines:

  • 4 medium-small aubergines
  • 2–3 tsp of coconut oil, melted
  • 1 medium onion, finely sliced
  • 4 red peppers, sliced
  • 2 fat garlic cloves, crushed
  • 2 tsp of cumin seeds
  • ½ tsp of ground cinnamon
  • ½ tsp of ground turmeric
  • Pinch of Himalayan or Celtic salt
  • 8 medium tomatoes, chopped
  • Handful of flat-leaf parsley leaves, chopped
  • Squeeze of lemon juice
  • Pinch of chilli flakes (optional)

For the tzatziki:

  • 175g of goat’s or sheep’s yogurt
  • ½ a cucumber, peeled and deseeded
  • 1 small garlic clove, crushed
  • 2 tbsp of chopped mint leaves
  • Juice of ½ lemon, or to taste

For the spelt flatbreads:

  • 200g of whole grain spelt flour, plus more to dust
  • Pinch of Himalayan or Celtic salt
  • 2 tsp of dukkah, or ras el hanout
  • 1 tsp of baking powder
  • 1 tsp of avocado or coconut oil


  1. To make the stuffed aubergines, preheat the oven to 220°C or 200°C for a fan oven. Cut each aubergine in half lengthways, score the cut flesh in a criss-cross pattern and lay, scored-side up, on a baking tray. Drizzle the aubergines with half of the oil and transfer to the hot oven for 20–30 minutes, until they are soft and burnished. Scoop most of the flesh out of the aubergines and set aside.
  2. Heat the remaining oil in a large, non-stick frying pan over a medium-low heat and add the onion. Fry gently, adding a little filtered water as necessary if the onion looks as if it may catch, until softened. Add the peppers and fry for a further two minutes, then add the garlic, spices and salt. Fry for a further minute or two, until fragrant, then finally add the tomatoes and scooped-out aubergine flesh. Increase the heat and simmer for five minutes or so, until cooked through and fairly thick. Add a little filtered water to let down if necessary. Spoon the tomato mixture into the empty aubergine skins and return to the oven for five to eight minutes, until browned and bubbling hot.
  3. Meanwhile, make the tzatziki and flatbreads. For the tzatziki, spoon the yogurt into a bowl and grate in the cucumber. Stir in the garlic and mint and add lemon juice to taste.
  4. To make the flatbreads, sift the flour into a mixing bowl and stir in the remaining dry ingredients. Make a well in the centre and add the oil and enough warm filtered water (up to 200ml) to make a fairly stiff dough. Bring the dough together with your hands – adding a little more filtered water if necessary – and knead briefly. Divide the dough into four and roll each piece out on a lightly floured surface to a 2–4mm thickness. Heat a large, non-stick pan over a high heat and dry-fry the flatbreads one by one, until puffed up and slightly charred.
  5. Serve the aubergines scattered with parsley, lemon juice and chilli flakes (if using) alongside the tzatziki and flatbreads.


Recipe courtesy of Cook Yourself Young by Elizabeth Peyton-Jones, photography by Yuki Sugiura (Quadrille, £14.99)

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