A Mediterranean staple, aubergines are as versatile as they are healthy. This stuffed aubergine recipe is a healthy cholesterol managing meal infused with exotic flavours.
A Mediterranean staple, aubergines are as versatile as they are healthy. This stuffed aubergine recipe is a healthy cholesterol managing meal infused with exotic flavours.
Prep time25 minutes
Ready In1 hour 5 minutes
Servings4 portions
Ingredients
2 aubergines
1 red bell pepper cut into chunks
1 tsp olive oil
1 onion finely diced
2 cloves garlic crushed
400 grams canned chopped tomatoes
2 tsp ground cinnamon
pinch of sugar
2 tbsp fresh coriander chopped
ground black pepper
40 grams toasted pine nuts
100 grams cooked brown rice
30 grams Flora ProActiv buttery spread
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, 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 Flora ProActiv.
Stuff into aubergine shells with tomato mix and serve.
Prep time25 minutes
Ready In
Servings4 portions