Preparation time: 25 minutes
Cooking time: 40 minutes
Nutrition: Per serving
263 Kcal Fat
A Mediterranean staple, aubergines are as versatile as they are tasty. This stuffed aubergine recipe is a wonderful plant-based meal infused with exotic flavours.
30g Flora ProActiv
1 red bell pepper cut into bite-sized pieces
1 tbsp olive oil
1 tsp olive oil
2 garlic cloves crushed
400g canned crushed tomatoes
2 tbsp fresh coriander chopped
Ground black pepper
40g ready-toasted pine nuts
100g cooked brown rice
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/170ºC Fan/Gas mark 4 for 30 minutes.
Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes. 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 ProActiv.
Stuff into aubergine shells with tomato mix and serve.