Stuffed Aubergines Recipes

Ingredients :

2

15 ml

2

2

175 ml

4

5 ml

75 g

30 ml

50 g

15 ml

5 ml

50 g

medium sized aubergines

vegetable oil

large onions, chopped

cloves garlic, crushed

mushrooms

large tomatoes, skinned and chopped

tomato purée

wholemeal bread crumbs

bran

blanched almonds, chopped

chopped parsley

lemon juice

Cheddar cheese, grated

salt and ground black pepper

1. Heat the oven to 180^oC (350^oF), Gas 4.

2. Prick the aubergines with a fork to prevent the skins from bursting, place on a baking tray and bake for 30 minutes, turning once.

3. Cut in halves lengthways and scoop out the flesh, leaving solid walls for the containers.

4. Chop the flesh.

5. Leave the oven on.

6. Heat the oil in a pan and fry the onions over moderate heat for 3 minutes, stirring occasionally.

7. Add the garlic and fry for 1 minute.

8. Chop the mushrooms and add to the pan with the tomatoes and tomato purée.

9. Simmer for 5 minutes, stirring occasionally, then add the chopped aubergine pulp, two thirds parsley and lemon juice and season with salt and pepper.

10. Stir well and simmer for 2-3 minutes.

11. Place the aubergine shells in an ovenproof dish and spoon the filling into the shells.

12. Mix together the remaining breadcrumbs, bran and the cheese, and sprinkle over the tops, pressing down firmly on the filling.

13. Bake for 20-25 minutes, until the cheese is golden brown and bubbling.

14. Serve hot.

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.

Serves 4

Per Serving : 18 g fat, 15 g fiber.

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