This is a great way to make aubergines taste good. Perfect served as a vegetarian course with melted creamy goat’s cheese or as a side dish to lamb.
Ingredients:
[list type=”arrow2″]
2 Aubergines
1 chopped red pepper
olive oil
cracked black pepper
1 finely diced onion
2 crushed cloves of garlic
400g tin of chopped tomatoes
2 tsp cinnamon
40g toasted pine nuts
100g cooked brown rice
Goat’s cheese (optional)
[/list]
Method:
[list type=”arrow2″]
Pre-heat the oven to 180C
Halve the aubergines lengthways
Scoop out the flesh, leaving 1cm in the skins, and lay the shells on a baking sheet, skin sides down along with the chopped pepper
Sprinkle with olive oil and cracked black pepper and put in the oven for 30 mins
Meanwhile, soften the onion and garlic in a bit of olive oil
Add the tomatoes and cinnamon then leave to reduce by half
Chop the aubergine flesh and add to the tomatoes with the pine nuts, cook for a further 10 minutes
Stir in the rice and peppers from the oven and stuff into the aubergine skins
If you’re serving as a side, you’re done and if you’re doing the vegetarian version, slice a round of Goat’s cheese into four and place on top of the stuffed aubergines and put back in the over for five minutes.
Sorry, the comment form is closed at this time.