Stuffed Aubergines with Garlic Sauce
Ingredients
5 small eggplants, halved
5 medium mushrooms(champignons), chopped
1/3 cup brown rice
1 small carrot, grated
1 onion, diced
some parsley and dill, chopped
sea salt to taste
1/3 tsp ground pepper
1/4 tsp ground coriander
1 tbsp unrefined oil
Ingredients for garlic sauce - vegan:
4 garlic cloves, mashed
a pinch of sea salt
1/2 tbsp unrefined oil
4 tbsp water
the inside of a small, soft tomato, mashed
Ingredients for garlic sauce - vegetarian:
4 garlic cloves, mashed
a pinch of sea salt
4-5 tbsp low-fat yoghurt or cream
Preparation
1
Scoop out the inside of each halved eggplant.
2
Roughly chop up the removed flesh and place it in a bowl for later.
3
Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes then add 1/3 cup of water and cook until all water is absorbed.
4
Add chopped parsley and dill.
5
Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsp per halved eggplant.
6
Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminum foil. They will cook faster this way. Cook for 40 minutes.
7
Serve with garlic sauce on top!
About
This recipe is simply WOW! I just couldn't get enough of it.
The garlic sauce is great also. The lovely flavor blends perfectly with the roasted eggplants.
This recipe is simple, easy and looks great. I love how all the colors blend together. Try it and let me know if you liked it as much as I did. I'm sure you will!
Yield:
5 servings - 1 serving=1 whole eggplant
Added:
December 10, 2011
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