- TORONTO, ON (M5H2M3)
- Change your location
Total Time:
1 hour(Cooking)Servings:
2Healthily Stuffed Aubergine Recipe
Presented by
This filling eggplant recipe is tasty and healthy vegetarian option!
Ingredients
| 1 | aubergine |
| 100g | couscous |
| 300mL | hot veggie stock |
| 4-5 | sundried tomatoes, sliced |
| 1 | tomato, diced |
| 2 | spring onions, sliced |
| 1 | small red onion, sliced |
| 2 | mushrooms, sliced |
| 1 | lemon, juice and zest |
| cinnamon | |
| olive oil | |
| 3 tbsp | natural yogurt |
| 1 tbsp | lemon juice |
| coriander, chopped | |
| ginger, chopped |
Preparation
- Slice the aubergine in half, lengthways. Cut the flesh into cubes so that it's easy to scoop out later.
- Heat the oven to 180C. Brush the aubergine with lemon and olive oil, then bake for half an hour.
- Pour the couscous into a bowl with the stock, then cover and leave for 5 minutes.
- Mix all the veg and cinnamon into the couscous.
- When the aubergines are cooked, scoop out the flesh, and stir into the couscous mixture.
- Spoon the mixture back into the aubergines and put back in the oven for about 15 minutes.
- Mix the dressing ingredients together and drizzle over the aubergines to serve. (yogourt, lemon juice, coriander, ginger)
for more of these exclusive deals.