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Stuffed Aubergine
Aubergine halves filled with spiced rice, toasted pine nuts and fresh herbs, baked until golden and tender.
Ingredients
Instructions
Score aubergine flesh, brush with oil and roast cut side down at 200C for 20 minutes.
Scoop out flesh leaving a shell, chop flesh roughly.
Fry onion in oil until golden, add garlic and spices.
Add chopped aubergine flesh, pine nuts, raisins and rice.
Season generously and stir in herbs.
Fill aubergine shells with rice mixture.
Pour tomatoes around the filled aubergines.
Bake at 180C for 25 minutes until tender and slightly charred on top.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
