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Herby stuffed aubergines

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This recipe makes an interesting light vegetarian dish, or starter.
Serves
4
Prep
20 minutes
Cook
50 minutes
Each 327g serving contains (excludes serving suggestion)
KCal
245
Carbs
29.5g
Fibre
7.5g
Protein
7.7g
Fat
9.0g
Saturates
2.50g
Sugars
10.1g
Salt
0.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
100g bulgar wheat
2 medium aubergines, halved lengthways
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
25g seedless raisins
2 tbsp fresh coriander, chopped
2 tbsp fresh mint, chopped
2 tbsp Parmesan shavings
Method
  1. Preheat the oven to 200ºC/gas 6. Add the bulgur wheat to a large bowl, pour over 600ml boiling water and leave to soak for 30 minutes or until tender.
  2. Place the aubergine halves, skin-side down, on a baking tray, and brush the cut surface with half the olive oil. Bake for 25–30 minutes or until golden.
  3. Remove from the oven, scoop out the flesh and roughly chop.
  4. Meanwhile, drain off any excess liquid from the bulgur wheat. In a pan, heat the remaining oil and fry the onion and garlic for 2–3 minutes until softened.
  5. Stir in the ground cumin and coriander and continue to fry for 1 minute.
  6. Add the remaining ingredients, including the soaked bulgur wheat and the aubergine flesh, but not the Parmesan.
  7. Heat through then divide the mixture between the aubergine shells. Return to the oven and cook for 10–15 minutes until the topping is golden. Sprinkle with Parmesan shavings to serve.
Chefs tips
  • For a gluten-free version, use quinoa in place of bulgur wheat.
  • You could also top with a little dairy-free cheese instead of the Parmesan to make this a vegetarian and vegan dish.
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