Moroccan-style stuffed aubergine
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
A wonderful combination of textures and packed with foods to keep you feeling fuller for longer.
Ingredients
Bulgur wheat, dry
50 g
Vegetable stock cube
1 cube(s), 90ml stock
Aubergine
1 medium, large, halved lengthways
Calorie controlled cooking spray
5 spray(s)
Spring Onions
4 medium, trimmed and chopped
Garlic
1 clove(s), crushed
Tomato
2 medium, chopped
Mushrooms
75 g, chopped
Chickpeas, cooked
100 g, canned, drained and rinsed
Coriander, fresh
1 tablespoon(s), chopped
Ground Cumin
½ teaspoon(s), level, or cumin seeds
Salt
1 pinch, & black pepper, freshly ground
Instructions
1
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.
2
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.
3
Put the aubergine halves in a baking dish. Spoon in the filling, then cover with foil and bake for 20 minutes.
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