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Moroccan spiced stuffed aubergine/eggplant
Easy recipe for stuffed aubergines with all with the spices of Morocco
Ingredients
- 1 aubergine eggplant
- 1/2 red onion chopped
- 1 tbsp olive oil
- 2 slices bacon chopped
- 1 stick celery chopped
- 1/2 tsp turmeric powder
- 2 tbsp harissa paste
- 2 tbsp fresh mint chopped
Instructions
- Preheat oven to 180C
- Scoop out the flesh of the aubergine leaving two boat shaped shells
- Chop the flesh and saute with onion, bacon, celery and spices in the oil for 20 minutes till soft and pulpy
- Paint the inside of the aubergine shells with oil then stuff with the filling
- Bake on tray for 40 minutes then remove from oven and serve with side salad.
Notes
Low in calories and packed with flavour, these Moroccan spiced stuffed aubergine/eggplant make a great main dish, serve on their own or with a veggie or salad on the side
Nutrition
Calories: 163kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 226mgPotassium: 713mgFiber: 9gSugar: 11gVitamin A: 457IUVitamin C: 12mgCalcium: 51mgIron: 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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