Do cheathrar/ Serves 4 Ubhthoradh 2 ubhthoradh mór 50ml ola olóige Spbh cuimín meilte Spbh sumach meilte Tsp cearbhas meilte Tsp salann Aubergine 2 large aubergines 50ml olive oil Tbsp ground cumin Tbsp ground sumac Tsp ground caraway Tsp salt Líonadh Ola lus na gréine 2 dhuilleog labhrais ½ maide cainéil Tsp púdar feinigréig Spbh síolta cuimín Tsp síolta cearbhais Spbh sumach Spbh de phaiprice deataithe Tsp síolta finéil Spbh lus an choire meilte 1 oinniún gearrtha i slisní 2 phiobar glas, gearrtha ina gceithre chuid, gan síolta agus gearrtha i slisní 100ml uisce 70g purée trátaí 3 spbh molás pomagránaite 2 spbh miontas úr mionghearrtha Spbh lus mín triomaithe Salann 200g tófú mionbhrúite Tsp donnúchán súlaigh Spbh lán de phúdar muisiriúin Spbh tamari Filling Sunflower oil 2 bay ½ cinnamon quill Tsp fenugreek powder* Tbsp cumin seeds Tsp caraway seeds Tbsp sumac Tbsp smoked paprika Tsp fennel seeds Tbsp ground coriander 1 onion sliced 2 green peppers, quartered, deseeded and sliced 100ml water 70g tomato puree 3 tbsp pomegranate molasses 2 tbsp chopped fresh mint Tbsp dried dill Salt 200g crumbled tofu Tsp gravy browning Heaped tbsp mushroom powder Tbsp tamari Humas 200g biatas folúsphacáilte 50g tahini 1 canna sicphiseánach [an leacht san áireamh] Sú agus craiceann líomóide móire amháin 50g molás pomagránaite 50ml ola olóige Salann de réir mar is gá Roinnt duilleog mhiontais Hummus 200g vacuum packed beetroot 50g tahini 1 tin chickpeas [including the liquid] Juice and zest 1 large lemon 50g pomegranate molasses 50ml olive oil Salt to taste Few mint leaves Maisiúchán Síolta pomagránaite 100g gallchnónna tóstáilte Duilleoga miontais úra Ag teastáil uait; 1 sáspan meánmhéide, 1 friochtán 26cm, tráidire líneáilte le párpháipéar x 2, cumascóir Garnish Pomegranate seeds 100g toasted walnuts Fresh mint leaves You will need; 1 medium saucepan, 1 26cm frying pan, parchment lined tray x 2, blender Modh Method I dtús báire, cuir na gallchnónna ar bogadh in uisce fiuchta agus fág i leataobh iad. // Déan dhá leath de na hubhthorthaí agus déan iad a scoradh i bpatrún cliathach, .. fág an barr orthu. // Measc an ola olóige, .. sumach, .. cuimín, .. cearbhas agus salann le chéile i mbabhla beag. Cuir roinnt de seo go fial ar bhun agus barr na n-ubhthorthaí le scuab thaosráin .. agus lena dtaobh gearrtha suas cuir in oigheann atá téite roimh ré iad ag 190 céim ar feadh tuairim is 20 nóiméad. // Bí cúramach gan iad a róchócaráil, .. ní mór dóibh a bheith bog ach gan a bheith ag titim isteach orthu féin. Firstly, soak the walnuts in boiling water and set aside. Half and score the aubergines in a criss cross pattern leave the tops on, In small bowl combine the olive oil, sumac, cumin, caraway and salt. Brush the aubergines liberally with a pastry brush on the tops and bottoms and place them cut side up in a preheated oven set to 190 degrees for about 20 minutes, careful not to overcook they need to be tender but not collapsing in on themselves Meanwhile heat a little oil in the saucepan and fry off the 9 spices next in the list just for a minute or so to release their aroma, drop in the onion and sweat over medium heat for 2 minutes, add the green peppers along with the 100ml water. Lower the heat to medium and leave the mixture to sweat for about 15 minutes over a medium heat until everything is cooked, and the liquid has evaporated. Heat a little sunflower or rapeseed oil in a frying pan and add the tofu crumbles in an even layer. Do not disturb the pan for a couple of minutes as you want the moisture to evaporate out of the tofu and for it to brown underneath slightly. Whisk the tamari, browning, mushroom powder and add it to the pan, stir it through until everything is coated, you want a dry flavoured tofu, remove from the heat and set aside. Add the tomato paste, pomegranate, herbs and seasoning to the pepper mix, season to taste and add the tofu crumbles. Remove from the heat. Your aubergines should be ready at this stage too. Divide the mixture between the 4 aubergine halves, spooning it into the slashes and mounding it so it is evenly distributed. Drain the walnuts and put them on an oven tray. Place the tray of stuffed aubergines and the tray of walnuts into the oven for about 15 to 20 minutes. [walnuts lower shelf, aubergines middle]. Meanwhile make the hummus place all the hummus ingredients into the blender and blend until smooth, adjust seasoning. Serve the aubergine on top of the hummus garnished with walnuts, pomegranate seeds and fresh mint.