Stuffed aubergines
Prep:
25 mins
Cook:
40 mins
2 aubergines
1 red pepper, cut into chunks
1 tbsp and 1 tsp olive oil
1 onion, diced finely
2 cloves garlic, crushed
400g can chopped tomatoes
2 tsps ground cinnamon
Pinch of sugar
2 tbsps fresh coriander, chopped
Black pepper
40g toasted pine nuts
100g cooked brown rice
25g Flora pro.activ spread
Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm (½ inch) shell. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
Roast in preheated oven to 180°C/gas mark 4 for 30 minutes.
Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes, cinnamon and sugar. Season with pepper and simmer until reduced by half.
Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
Mix with the cooked rice and roasted peppers and Flora pro.activ.
Stuff into aubergine shells with tomato mix and serve.
This recipe is brought to you by Flora pro.activ
Serves
4
Preparation Time
25 minutes
Cooking Time
40 minutes
Main ingredients
Vegetables, Rice
Recipe Type
Dinner, Family Dinners, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
