Moroccan-style stuffed aubergine
Bulgur wheat, dry
Vegetable stock cube(s)
1 cube(s), 90ml stock
1 medium, large, halved lengthways
Calorie controlled cooking spray
4 medium, trimmed and chopped
1 clove(s), crushed
2 medium, chopped
75 g, chopped
100 g, canned, drained and rinsed
1 tablespoons, chopped
½ teaspoons, level, or cumin seeds
1 pinch, & black pepper, freshly ground
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the bulgar wheat in a bowl, cover with the hot stock and soak for 10 minutes.
- Scoop the flesh from the aubergine halves, then chop. Mist a nonstick frying pan with cooking spray, then cook the chopped aubergine over a low heat with the spring onions, garlic, tomatoes and mushrooms until softened - about 5 minutes. Mix with the bulgar wheat, chick peas, coriander, cumin and seasoning.
- Put the aubergine halves in a baking dish. Spoon in the filling, then cover with foil and bake for 20 minutes.