There are so many ways to make stuffed aubergine (eggplant), and this recipe is a particularly good one!
Total Time
55min
0.0
0 Ratings
Author: Spanish Recipes with Sofia
Servings:
4
Ingredients
•
2
Eggplants
, halved
•
1
Leek
, finely chopped
•
1
Red Bell Pepper
, roughly chopped
•
2
cloves
Garlic
, minced
•
1
Onion
, chopped
•
2
cups
Tomato Passata
•
to taste
Cheese
, grated
•
as needed
Olive Oil
•
1
Zucchini
, chopped
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Scoop out the insides of the
Eggplants (2)
. Chop them up and set aside.
2.
Place the hollowed out husks of the eggplants in a pot of boiling water. Cook for about 30 minutes.
3.
In a pan, add
Olive Oil (as needed)
and
Garlic (2 cloves)
. Allow to heat up.
4.
Add
Onion (1)
and
Red Bell Pepper (1)
. Cook until softened slightly.
5.
Add
Zucchini (1)
,
Leek (1)
, and eggplant flesh. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
6.
Add
Tomato Passata (2 cups)
and stir to combine. Cook for 5 more minutes.
7.
Scoop the mixture into the hollowed out eggplant husks.
8.
Sprinkle
Cheese (to taste)
over the top.
9.
Bake for 10 minutes.
10.
Serve and enjoy!
Nutrition Per Serving
CALORIES
95
FAT
0.5 g
PROTEIN
4.4 g
CARBS
20.7 g
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