Name: Herby stuffed aubergines
Prep time: 20 minutes
Cook time: 50 minutes
Yield: 4
Ingredients: 100g bulgar wheat; 2 medium aubergines, halved lengthways (weight 700g); 2 tbsp olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 1 tsp ground cumin; 1 tsp ground coriander; 25g seedless raisins; 2 tbsp fresh coriander, chopped; 2 tbsp fresh mint, chopped; 2 tbsp Parmesan shavings

This recipe makes an interesting light vegetarian dish, or starter.

Serves

Prep

20 minutes

Cook

50 minutes

Nutritional Information:

Each 327g serving contains (excludes serving suggestion)

KCal: 248
Carbs: 29.3g
Fibre: 7.9g
Protein: 7.9g
Fat: 9.3g
(Low)
Saturates: 2.5g
(Low)
Sugars: 10.1g
(Low)
Salt: 0.16g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

100g bulgar wheat
2 medium aubergines, halved lengthways (weight 700g)
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
25g seedless raisins
2 tbsp fresh coriander, chopped
2 tbsp fresh mint, chopped
2 tbsp Parmesan shavings

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Method

Step 1

Preheat the oven to 200ºC/gas 6. Add the bulgur wheat to a large bowl, pour over 600ml boiling water and leave to soak for 30 minutes or until tender.

Step 2

Place the aubergine halves, skin-side down, on a baking tray, and brush the cut surface with half the olive oil. Bake for 25–30 minutes or until golden.

Step 3

Remove from the oven, scoop out the flesh and roughly chop.

Step 4

Meanwhile, drain off any excess liquid from the bulgur wheat. In a pan, heat the remaining oil and fry the onion and garlic for 2–3 minutes until softened.

Step 5

Stir in the ground cumin and coriander and continue to fry for 1 minute.

Step 6

Add the remaining ingredients, including the soaked bulgur wheat and the aubergine flesh, but not the Parmesan.

Step 7

Heat through then divide the mixture between the aubergine shells. Return to the oven and cook for 10–15 minutes until the topping is golden. Sprinkle with Parmesan shavings to serve.

Recipe tips

For a gluten-free version, use quinoa in place of bulgur wheat.
You could also top with a little dairy-free cheese instead of the Parmesan to make this a vegetarian and vegan dish.