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Easy Greek Vegetarian Stuffed Aubergine/Eggplant
A healthy and hearty vegetarian meal that is so easy to prepare and full of Greek flavour too.
Ingredients
- 1 aubergine eggplant
- 1 tbsp red onion chopped
- 1 tbsp red pepper chopped
- 1 tbsp courgette chopped
- 2 tsp sultanas
- 2 tsp seeds pumpkin, sunflower etc
- 1 clove garlic minced
- 1 tomato chopped
- 2 tbsp feta crumbled
- 1/2 tsp chilli or 1/4 tsp dried chilli flakes
- 2 tbsp rice cooked rice or quinoa
- 1 tbsp coriander
- salt and pepper
Instructions
- Pierce the aubergine all over with a fork and then wrap in foil and bake in the oven at 180C/350F for 30 minutes.
- Cut in half and scoop out the cooked flesh and chop up into small pieces.
- Mix the cooked aubergine flesh with all other ingredients in a bowl (omit the coriander)
- Stuff all of this back into the aubergine shells and grill for 10 minutes at high heat.
- Serve with a wedge of lemon and scattered with fresh coriander.
Notes
gluten free, vegan
Serve half an eggplant/aubergine per person for a low calorie meal
Nutrition
Calories: 219kcalCarbohydrates: 34gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 200mgPotassium: 782mgFiber: 9gSugar: 14gVitamin A: 823IUVitamin C: 24mgCalcium: 123mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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