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Grilled Stuffed Aubergine

Grilled Stuffed Aubergine


For the dressing –

  1. Slice in half lengthways and scoop the middle out of the aubergines. Roughly chop the part you have just removed.
  2. For the dressing, combine the tahini, Greek yoghurt, lemon juice, garlic, water, 70ml olive oil, salt and pepper in a small bowl and set aside.
  3. Heat half of the remainig olive oil in a pan and cook the onion, garlic and chilli until soft and golden brown, add the chopped aubergine and cook for a further 6-8 minutes, stirring at regularly.
  4. Pre heat your Grill & Melt Grill to maximum with the grill plates attached. Brush the remaining olive oil over the remaining aubergine and season. 
  5. Grill for 3-4 minutes then remove from the grill. Spoon the filling into the skins and top with some crumbled feta and pomegranate seeds.
  6. Remove the top grill plate to activate the melt function. Place the stuffed aubergines under the grill for 2-3 minutes.
  7. Once done remove from the grill and drizzle some of the dressing over the top, sprinkle with some chopped parsley and serve.