Aubergine also known as eggplants or brinjals, they are a rich and nutritious fruit (high in potassium). They are also very versatile, and can be eaten hot or cold, with or without accompaniments.
This relatively simple recipe will produce delicious results.
PREPARATION TIME: 1 HOUR
COOKING TIME: 30 MINUTES
PRE-HEAT OVEN TO 180°C / 350°F / GAS MARK 4
INGREDIENTS FOR SIX
6 small aubergines, about 12cm long
1 medium-sized onion, peeled and finely chopped
2 cloves garlic, crushed
30ml (2 tablespoons) olive oil
1 medium-sized tomato, skinned and cubed
1 small green pepper, seeded and chopped
10ml (2 teaspoons) chopped fresh basil
75g cooked rice or 75g fresh breadcrumbs or 75g cooked quinoa what ever your preference is.
45ml (3 tablespoons) parsley
Salt and freshly ground black pepper
75 – 100g vegan cheddar or vegan mozzarella cheese, grated
250ml (1 cup) vegetable stock
- Wash and trim the bud ends of the aubergines, and boil them in unsalted water for about 10 minutes, or until they begin to soften.
- Halve the aubergines lengthways and, when they are cool, remove the pulp, leaving just enough to make the shells into ‘boats’ that will hold the stuffing without collapsing. Chop the flesh.
- Sauté the onion and garlic in a little oil, add the tomato, green pepper, basil, rice or breadcrumbs or quinoa, parsley and chopped aubergine pulp, and season.
- Fill the aubergine skins with this mixture and arrange them close together in an oiled oven-proof dish.
- Top with grated vegan cheese, and carefully pour about 2cm of vegetable stock into the dish. Bake, uncovered, for 30 minutes.
SERVING SUGGESTION Serve on a bed of rice to which some slivered almonds or pine kernels and currants have been added. Accompany the stuffed aubergines with a tossed green salad.
VARIATIONS Substitute 60g chopped mushrooms for the green pepper.
If basil is not available, use thyme.
If you would like to know just how healthy aubergine is, then check out my article: Aubergine: Vegetable, fruit or berry?
2 Comments Add yours
These look so colourful and appetising!