Stuffed Aubergines with Garlic Sauce


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


Go to my blog for the full instructions:


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!


5 servings - 1 serving=1 whole eggplant


Saturday, December 10, 2011 - 1:04pm


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