Stuffed aubergines recipe
Aubergines stuffed with pepper, onion, garlic and pine nuts.
Ingredients
- 2 aubergines
- 1 red pepper, cut into chunks
- 1 tbsp & 1 tsp olive oil
- 1 onion, diced finely
- 2 cloves garlic, crushed
- 400 g can chopped tomatoes
- 2 tsp ground cinnamon
- 1 pinch sugar
- 2 tbsp fresh coriander, chopped
- 1 pinch black pepper
- 40 g toasted pine nuts
- 100 g cooked brown rice
- 25 g butter substitute
- 2 aubergines
- 1 red pepper, cut into chunks
- 1 tbsp & 1 tsp olive oil
- 1 onion, diced finely
- 2 cloves garlic, crushed
- 14.1 oz can chopped tomatoes
- 2 tsp ground cinnamon
- 1 pinch sugar
- 2 tbsp fresh coriander, chopped
- 1 pinch black pepper
- 1.4 oz toasted pine nuts
- 3.5 oz cooked brown rice
- 0.9 oz butter substitute
- 2 aubergines
- 1 red pepper, cut into chunks
- 1 tbsp & 1 tsp olive oil
- 1 onion, diced finely
- 2 cloves garlic, crushed
- 14.1 oz can chopped tomatoes
- 2 tsp ground cinnamon
- 1 pinch sugar
- 2 tbsp fresh coriander, chopped
- 1 pinch black pepper
- 1.4 oz toasted pine nuts
- 3.5 oz cooked brown rice
- 0.9 oz butter substitute
Details
- Cuisine: Middle Eastern
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm (½ inch) shell. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
- Roast in preheated oven to 180°C/gas mark 4 for 30 minutes.
- Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes, cinnamon and sugar. Season with pepper and simmer until reduced by half.
- Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
- Mix with the cooked rice and roasted peppers and the butter substitute.
- Stuff into aubergine shells with tomato mix and serve.
This recipe was devised by Sue Batty for Flora pro.activ Olive spread
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