Stuffed aubergines recipe Recipe

Name: Stuffed aubergines recipe
Yield: 4 servings
Cuisine: American
Ingredients: 2 aubergines; 1 red pepper, cut into chunks; 1 tbsp & 1 tsp olive oil; 1 onion, diced finely; 2 cloves garlic, crushed; 400 g (14.1oz) can chopped tomatoes; 2 tsp ground cinnamon; 1 pinch sugar; 2 tbsp fresh coriander, chopped; 1 pinch black pepper; 40 g (1.4oz) toasted pine nuts; 100 g (3.5oz) cooked brown rice; 25 g (0.9oz) butter substitute

Servings: persons

2 aubergines
1 red pepper, cut into chunks
1 tbsp & 1 tsp olive oil
1 onion, diced finely
2 cloves garlic, crushed
400 g (14.1oz) can chopped tomatoes
2 tsp ground cinnamon
1 pinch sugar
2 tbsp fresh coriander, chopped
1 pinch black pepper
40 g (1.4oz) toasted pine nuts
100 g (3.5oz) cooked brown rice
25 g (0.9oz) butter substitute

1
Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm ( 1/2 inch) shell.
2
Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
3
Roast in preheated oven to 180C/gas mark 4 for 30 minutes.
4
Heat remaining oil and saute onion and garlic until soft, then add the tomatoes, cinnamon and sugar.
5
Season with pepper and simmer until reduced by half.
6
Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
7
Mix with the cooked rice and roasted peppers and the butter substitute.
8
Stuff into aubergine shells with tomato mix and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 aubergines, 1 red pepper, cut into chunks, 1 tbsp & 1 tsp olive oil, 1 onion, diced finely, and more.

Yes, Stuffed aubergines recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed aubergines recipe

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