How to make stuffed eggplant. Looking for a flavorful dinner? Then try this baked eggplant dish that's stuffed with vegetables and spices. Make the most of whole aubergines - turn them into edible bowls. Serve these stuffed aubergines as a light dinner along with a big salad. This is very hearty and nutritious dish.
Ingredients
1 large aubergine
1 cup - 200 gr of chopped canned tomato
1 tsp of turmeric and 1tsp of cumin
half an onion
2 cloves of garlic
bunch of parsley
salt & pepper
sour cream ( optional)
Directions
Step 1: Preheat your oven to 180 C or 350 F.
Step 2 : Cut your eggplant in half, make few cuts along and then across.
Step 3 : Place your eggplant onto a baking dish, blush them with olive oil or use low calorie cooking spray.
Step 4 : Cook your eggplant for 30-35 min.
Step 5 : In a small saucepan, place your chopped onion and garlic. Fry for 3 -5 min untill soft. Add turmeric and cumin. Then add chopped tomatoes,
Step 6 : Scoop the mixture from your eggplant very carefully without breaking the skin.
Step 7 : Add the eggplant flesh into your pan along with parsley and cook for 15 min on low heat.
Step 8 : Fill your eggplant boats and serve with some fresh sour cream.
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