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Title: Baked Aubergine With Fenugreek And Mint
Yield: 1

Ingredients

      2    aubergines
      2    shallots
    100 ml olive oil
      1 tb crunchy peanut butter
      2 tb creme fraiche
    1/2 ts ground fenugreek
    1/2 ts ground cumin
    1/2    lemon; juice of
      1    few mint leaves
      2    plum tomatoes
      1    handful fresh spinach
      2    hard-boiled eggs
     25 g  pumpkin seeds
      2 tb clear runny honey
     25 g  sunflower seeds
      1    salt and pepper

Instructions

Place the aubergine on its side and cut vertically in half. Hollow out
one side and carefully cut a small slice off the end to make the aubergine
capable of standing upright if presentation is important. Season with
salt and pepper and drizzle a little olive oil over and place in a
preheated oven at 200oC/400°F/gas 6 for 15 minutes.

Cut the other half of the aubergine horizontally and season with salt,
pepper, fenugreek and cumin. Drizzle with olive oil and wrap up in tin
foil, place this also in the pre-heated oven for 20 minutes.

Meanwhile, heat up a frying pan and toast the pumpkin and sunflower seeds
in a little olive oil for 3-4 minutes, then pour in the honey and pull off
the heat.

In a large mixing bowl mix the seeds with the spinach and grate the
hard-boiled eggs into the leaves, season lightly and start to arrange with
the sliced tomato around the outside of the plate.

Unwrap the baked aubergine from the foil and mix with the peanut butter
and a little creme fraiche. Place into the baked aubergine cup and serve
on the spinach leaves with a blob of creme fraiche on top and some chopped
parsley for garnish.

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