Summer Vegetable Stew In Aubergine Boats – a delicious recipe with mushrooms, handful spinach, aubergine, chickpeas, tomatoes, passata. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 190 degrees Celsius.
2
Cut the mushrooms and peppers into chunky squares and place aside.
3
First cut the aubergine into half length-ways. Then use a knife to cut the aubergine as seen in the picture to the right, without piercing the skin of the aubergine.
4
Add the chopped mushroom, pepper and aubergine to a ceramic/glass oven dish. Add the tin of chopped tomato and passata and mix well.
5
Place in the oven for 30-35 minutes, stirring the stew every 10 minutes.
6
After 35 minutes, drain the chickpeas and stir into the dish and add the spinach too. Cook for a further 5 minutes.
7
Remove from the oven and spoon stew into aubergine boats.
8
Season to taste and enjoy!
141
kcal
Calories
2
g
Fat
25
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 mushrooms medium, 1 handful spinach, 1 aubergine large, 1 cup chickpeas, and more.
Yes, Summer Vegetable Stew In Aubergine Boats falls under the Soups & Stews 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.
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