Stuffed aubergines
A Mediterranean staple, aubergines are as versatile as they are tasty. This stuffed aubergine recipe is a wonderful plant-based meal infused with exotic flavours.
Cooking time40 minutes
Prep time25 minutes
Servings4 portions
Ingredients
- 30 grams Flora ProActiv Buttery
- 2 aubergines
- 1 red bell pepper cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp olive oil
- 1 onion
- 2 garlic cloves crushed
- 400 grams canned crushed tomatoes
- 2 tbsp fresh coriander chopped
- ground black pepper
- 40 grams ready-toasted pine nuts
- 100 grams cooked brown rice
Nutritional facts
| Energy (kcal) | 264 kcal |
| Energy (kJ) | 1096 kJ |
| Protein (g) | 5.9 g |
| Carbohydrate incl. fibre (g) | 31.7 g |
| Carbohydrate excl. fibre (g) | 18.8 g |
| Sugar (g) | 10.8 g |
| Fibre (g) | 7.2 g |
| Fat (g) | 16.7 g |
| Saturated fat (g) | 2.4 g |
| Unsaturated fat (g) | 9.6 g |
| Monounsaturated fat (g) | 5.3 g |
| Polyunsaturated fat (g) | 4.3 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 140 mg |
| Salt (g) | 0.10 g |
| Vitamin A (IU) | 1063 IU |
| Vitamin C (mg) | 47.7 mg |
| Calcium (mg) | 69 mg |
| Iron (mg) | 2.69 mg |
| Potassium (mg) | 968 mg |
Instructions
- 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/170ºC Fan/Gas mark 4 for 30 minutes.
- Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes. 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 Flora ProActiv.
- Stuff into aubergine shells with tomato mix and serve.