Stuffed Aubergines Recipe
Stuffed Aubergines Recipes
medium sized aubergines
large onions, chopped
cloves garlic, crushed
large tomatoes, skinned and chopped
wholemeal bread crumbs
blanched almonds, chopped
Cheddar cheese, grated
salt and ground black pepper
Heat the oven to 180oC
(350oF), Gas 4.
Prick the aubergines with a fork to
prevent the skins from bursting, place on a baking tray and bake for
30 minutes, turning once.
Cut in halves lengthways and scoop
out the flesh, leaving solid walls for the containers.
Chop the flesh.
Leave the oven on.
Heat the oil in a pan and fry the
onions over moderate heat for 3 minutes, stirring occasionally.
Add the garlic and fry for 1
Chop the mushrooms and add to the
pan with the tomatoes and tomato purée.
Simmer for 5 minutes, stirring
occasionally, then add the chopped aubergine pulp, two thirds
parsley and lemon juice and season with salt and pepper.
Stir well and simmer for 2-3
Place the aubergine shells in an
ovenproof dish and spoon the filling into the shells.
Mix together the remaining
breadcrumbs, bran and the cheese, and sprinkle over the tops,
pressing down firmly on the filling.
Bake for 20-25 minutes, until the
cheese is golden brown and bubbling.
Serving Suggestion :
Steamed broccoli topped with chopped
walnuts or leaf spinach lightly seasoned with a pinch of nutmeg go well
with a baked dish like this.
Per Serving :
18 g fat, 15 g fiber.
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