Stuffed Aubergines

chef.jackson's picture

Nov. 29, 2011

Ingredients

Aubergines 2 Medium
Onions 4 Ounce (125 Grams)
Button mushrooms 4 Ounce (125 Grams)
Green pepper 1 Medium
Oil 1 Teaspoon
Sage 1 Teaspoon (Leveled) , chopped
Edam cheese 4 Ounce , grated (125 Grams)

Directions

GETTING READY

1. Preheat oven to 375° Fahrenheit.

2. Lengthwise cut aubergines into half; scoop out seeds.

3. Finely dice onions, mushrooms and pepper.

MAKING

4. Bake aubergines in preheated oven for 5-10 minutes.

5. In a non-stick pan, brush oil and cook onions, mushrooms and pepper with sage until vegetables are soft; do not brown.

6. Remove baked aubergines from oven and stuff with vegetable mixture; sprinkle cheese on top and bake for another 10 minutes until cheese is golden brown.

SERVING

7. Serve hot Stuffed Aubergines with salad.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 359Calories from Fat 169

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 562 mg23.42%

Total Carbohydrates 32 g10.7%

Dietary Fiber 14 g56%

Sugars 14 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet