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.
Broil 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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