Stuffed auberginesServes 4
Ingredients
- 4 medium aubergines
- 2 garlic cloves, thinly sliced
- ½ teaspoon olive oil
- 1 red onion, chopped
- 1 tablespoon thyme leaves
- 125g sun-blush tomatoes
- 50g raisins
- 125g bulghur (cracked wheat) cooked
- 2 tablespoons pine kernels, toasted
- 1 tablespoon roughly chopped coriander leaves
- 50g half-fat Cheddar cheese, grated
- Freshly ground black pepper
Method
- Preheat the oven to 200˚C/400˚F/gas mark 6.
- With a sharp knife, make slits all over the aubergine and, using half the garlic, stud a slice of garlic into each slit. Wrap the aubergines in a large sheet of foil and seal the foil. Place on a baking sheet and cook in the oven for 30 minutes. When cooked, remove from the foil, cut in half horizontally and allow to cool completely.
- Remove the aubergine flesh from the centres, leaving enough outer wall to keep the aubergines intact. Chop the flesh into large dice.
- Heat the olive oil in a non-stick pan, add the onion, remaining garlic and the thyme. Cook until lightly golden.
- Add the aubergine flesh, tomatoes, raisins, the cooked bulghur and 100ml water, cover with a lid and cook over a low heat for 10 minutes.
- Add the pine kernels, the coriander and cheddar.
- Season with black pepper to taste.
- Fill the aubergine casings with the mix, place on a baking sheet, return to the oven and bake for 15 minutes.
Per serving: 301 kcals, 8g fat, 2g saturated fat, 0.14g sodium
Extracted from: Healthy Eating for Your Heart by Paul Gayler with Jacqui Lynas BSc RD (Kyle Cathie), £12.99) with photography by Peter Cassidy. Buy the book at a discount from Saga Books.