Stuffed Aubergines

I.am.Vegetarian's picture

May. 31, 2011

Ingredients

Aubergines 1 1/4 Pound (2 Large Size)
Salt 2 Teaspoon
Oil 1 Teaspoon (Leveled) (For Frying)
Onion 1 Medium , chopped
Garlic 1 Clove (5 gm) , chopped
Rice 6 Ounce
Margarine/Butter 2 Ounce
Hot water 3/4 Pint
Mixed herbs 2 Teaspoon
Tomatoes/2 level tablespoons tomato puree 8 Ounce , sliced
Egg 1 , beaten
Cheese/1 ounce cheese, grated and 1 ounce breadcrumbs 2 Ounce , grated
Pepper To Taste

Directions

MAKING

1) Halve the aubergines lengthwise and slit in a criss cross pattern inside the skin.

2) Sprinkle salt over each half, keep aside for 30 minutes and drain well.

3) In a frying pan, gently fry the halves in oil, with the cut side down, for about 5 minutes.

4) Alllow to cool and scoop out the centre of each half with a tablespoon.

5) In a thick saucepan, stir and saute the onion, garlic and rice, in oil over a low heat for 5 minutes.

6) Stir in water, herbs, tomato and aubergine pulp, then simmer covered until the rice is just tender and almost dry.

7) Turn off the heat, stir in the egg and cheese, then season to taste.

8) Stuff the aubergine skins with the mixture and apply oil over the skin.

9) In a greased ovenproof dish, place the stuffed halves, sprinkle over with cheese and breadcrumbs.

10) Bake in a moderately hot oven for 15 minutes or place under a grill on low heat for 15 minutes.

SERVING

11) Serve immediately with sprouts, cabbage, kale or broccoli.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 810Calories from Fat 333

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol

Sodium 2192 mg91.33%

Total Carbohydrates 100 g33.3%

Dietary Fiber 14 g56%

Sugars 14 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet