Moroccan stuffed aubergine
Bulgur wheat, dry
1 portion(s), <Br>90ml Hot vegetable stock
Calorie controlled cooking spray
Chick Peas, cooked
If you are using a daily SmartPoints allowance (Full Counting) this meal is 4 SmartPoints values per serving. To track the SmartPoints value of this meal, click here.
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F. Soak bulgar wheat in hot stock, in a bowl for 10 minutes.Scoop the flesh from halves of a small aubergine, then chop. Mist a non-stick frying pan with calorie controlled cooking spray, then cook the chopped aubergine over a low heat with trimmed, chopped spring onions, crushed garlic, chopped tomatoes and chopped mushrooms until softened, about 5 minutes. Mix with the bulgar wheat, some chick peas, fresh coriander, a pinch of cumin and seasoning.Put the aubergine halves in a baking dish. Spoon in the filling, then cover with foil and bake for 20 minutes.
Tip: In the ingredients, we suggest using calorie controlled cooking spray, however you can choose to use healthy oil instead. Using the Weight Watchers oil sprayer will make it go further.