Stuffed Eggplant Aubergine

FREE RECIPES BY ALLA’S YUMMY FOOD

STUFFED EGGPLANT/AUBERGINE

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

Method

1. Preheat your oven to 180 C or 350 F. 2. Cut your eggplant in half, make few cuts along and then across. 3. Place your eggplant onto a baking dish, brush them with olive oil or use low-calorie cooking spray. 4. Cook your eggplant for 30-35 min. 5. In a small saucepan, place your chopped onion and garlic. Fry for 3 -5 min until soft. Add turmeric and cumin. Then add chopped tomatoes, 6. Scoop the mixture from your eggplant very carefully without breaking the skin. 7. Add the eggplant flesh into your pan along with parsley and cook for 15 min on low heat. 8. Fill your eggplant boats and serve with some fresh sour cream.

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Love, Alla x