Stuffed aubergines

Prep: 25 mins
Cook: 40 mins
Stuffed aubergines

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

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