Stuffed Aubergine
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 195.6
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 50.7 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 8.7 g
- Protein: 5.0 g
View full nutritional breakdown of Stuffed Aubergine calories by ingredient
Introduction
Stuffed Eggplant, for my friends the other side of the pond. Stuffed Eggplant, for my friends the other side of the pond.Number of Servings: 2
Ingredients
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* Zucchini, baby, 0.5 large (remove)
* Olive Oil, 1 tbsp (remove)
* Leeks, 0.5 leek (remove)
* Onions, raw, 0.66 large (remove)
* Garlic, 1 clove (remove)
* Lemon juice, 2 tbsp (remove)
* Pureed Tomatoes, 0.1 cup (remove)
* Yellow Mustard, 0.25 tsp or 1 packet (remove)
* *Brown Rice, long grain, 0.5 cup (remove)
* *Pine Nuts, 1 tbsp (remove)
Plus herbs to taste (not included in nutritional info)
Directions
Serves two. Eat with some green veg. or a salad and perhaps some additional plain rice.
Cook rice as standard.
Halve aubergine, remove stalk end and cut out aubergine guts (taking care to leave skin intact in a 'boat' shape). Salt lightly and leave to stand.
Chop and fry the onions in a little olive oil, followed by all the other veggies, chopped fairly finely - including the aubergine innards.
When rice is done, drain and mix with the fried veg.
Set a third of this mixture aside - there will be too much. You can have it for lunch the next day, it's lovely on its own.
Spoon half each of the remaining mixture into the aubergine halves, sprinkle with a little grated cheese if you wish (not included in nutritional info), and pop it all in the oven for about half an hour on a fairly low heat.
Enjoy!
Note: the nutritional info is for the aubergine halves and their stuffing and does not include the additional third of mixture, which you've set aside.
Number of Servings: 2
Recipe submitted by SparkPeople user BECCAVIOLA.
Cook rice as standard.
Halve aubergine, remove stalk end and cut out aubergine guts (taking care to leave skin intact in a 'boat' shape). Salt lightly and leave to stand.
Chop and fry the onions in a little olive oil, followed by all the other veggies, chopped fairly finely - including the aubergine innards.
When rice is done, drain and mix with the fried veg.
Set a third of this mixture aside - there will be too much. You can have it for lunch the next day, it's lovely on its own.
Spoon half each of the remaining mixture into the aubergine halves, sprinkle with a little grated cheese if you wish (not included in nutritional info), and pop it all in the oven for about half an hour on a fairly low heat.
Enjoy!
Note: the nutritional info is for the aubergine halves and their stuffing and does not include the additional third of mixture, which you've set aside.
Number of Servings: 2
Recipe submitted by SparkPeople user BECCAVIOLA.
Member Ratings For This Recipe
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CD4223813
Fantastic recepie.
I actually changed the vegetables (except the aubergine & ononions of course) for ones i had in the fridge (yellow and green pepper & carrots). I also put the rice that you said to put aside around the aubergines for the kids (they didn't know it was in the rice too!) :) - 1/16/09
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LAULALOUISE1984