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.

Prep time25 minutes
1 hour 5 minutes
Servings4

Ingredients

30 grams Flora ProActiv
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

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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.