Aubergine is a real all-rounder in the kitchen. This versatile vegetable becomes wonderfully soft in the oven. Add some lemon, mushroom, rice and spinach and you have a delicious dish with lots of vegetables!
Ingredients
- 1 pack Pulled Oats® Tomato or Pulled Oats® Natural
- Olive oil
- 2 aubergines
- 1/2 garlic clove
- 1 onion
- 100 g mushrooms
- 200 g fresh spinach
- 100 g (vegetable) hard cheese
- 6 tbsp (vegetable) cream cheese
- 4 tbsp breadcrumbs
- 1 lemon (the grater)
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 200 g sieved tomatoes
- 2 tbsp tomato paste
- 1 vegetable stock cube
- 200 g rice (cooked)
Read also: ‘More recipes with eggplant‘
Preparation method
- Cut the aubergines in half lengthwise. Scoop out the flesh, leaving about 1 cm at the edges.
- Drizzle both sides of the aubergine with olive oil and salt. Roast in the oven for 20 minutes at 225°C. Turn the eggplant once halfway through the cooking time.
- Cut the garlic, onion, mushrooms and spinach into pieces.
- Heat olive oil in a frying pan and fry the garlic and onion until they turn golden brown. Add the mushrooms, the scooped and sliced aubergine flesh, spinach and Pulled Oats® to the pan. Bake for 2-3 minutes.
- Add the cream cheese, lemon zest, stock cube, parsley, dill, sieved tomato and tomato puree. Mix well and then add the rice.
- Fill the aubergine halves with the mixture and sprinkle with breadcrumbs and hard cheese. Bake the stuffed aubergine in the oven for 10-15 minutes, until the top is golden brown.
Recipe and Image:Gold &Green
