Stuffed Aubergine
Stuffed Aubergine Recipe
For this recipe you’ll need:
- 1 aubergine
- 1 small onion
- ¼ a red bell pepper
- 1 tablespoon of sweetcorn
- 2 small tomatoes
- 20g of lentils or quinoa
- 20g of buckwheat
- 1 clove of garlic
- Spinach
- ½ a tin of chopped tomatoes
- 1 tablespoon of tomato puree
Step One
In a pan cook your lentils/quino and buckwheat as directed on the packaging. Chop your aubergine in half and place in the oven at 175 degrees Celsius for 10 minutes.
Step Two
After ten minutes turn your aubergines over and bake for another ten minutes. Chop your vegetables, garlic and herbs. In a frying pan (non stick) sauté your vegetables.
Step Three
To your cooking vegetables add half a tin of chopped tomatoes and a table spoon of tomato puree . mix in your cooked lentils and buckwheat. Remove your aubergines from the over- when cool enough scoop out the pulp and insides of the aubergine.
Step four
Fill you aubergines with the buckwheat and lentil mixture, top with cheese (vegan if you’re vegan) and bake for a further 10 minutes. Remove your stuffed aubergines from the oven and serve on a bed of spinach or salad!
Preparation Time 25M
Cook Time 10M
Total Time 35M
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