5 min Prep, 40 min Cook
Looking for a flavourful dinner? Then try this baked eggplant dish that's stuffed with vegetables and spices. Make the most of whole aubergines - turn them into edible bowls. Serve these stuffed aubergines as a light dinner along with a big salad. This is very hearty and nutritious dish.
Preheat your oven to 180 C or 350 F.
Cut your eggplant in half, make few cuts along and then across.
Place your eggplant onto a baking dish, blush them with olive oil or use low calorie cooking spray.
Cook your eggplant for 30-35 min.
In a small saucepan, place your chopped onion and garlic. Fry for 3 -5 min untill soft. Add turmeric and cumin. Then add chopped tomatoes.
Scoop the mixture from your eggplant very carefully without breaking the skin.
Add the eggplant flesh into your pan along with parsley and cook for 15 min on low heat.
Fill your eggplant boats and serve with some fresh sour cream.
Serving Size 255 g
|Amount Per Serving|
|Calories 120 cals||6%|
|% Daily Value*|
|Kilojoules 500 kJ||6%|
|Fat 1 g||1%|
|Sodium 683.2 mg||30%|
|Carbohydrate 22.9 g||8%|
|Protein 3.9 g||8%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|