Stuffed Aubergines

It feels like aaaages since I added a recipe to the blog. In fact, looking back, it has been! Having pressed pause on Slimming World for a while, and suffered some ill health lately, I’ve not tried anything new for a while.

This week however, I’m on a roll as this is the third new recipe! The other two were both recipes from the latest Slimming World magazine – Wiener Schnitzel and Cheesy Chicken Skewers. Both delicious. The Wiener Schnitzel in particular has definitely been added to the favourites list.

However, as I’ve previously said, I’m not a fan of plagiarism and since I followed the recipes exactly you’ll have to go and buy a copy of the magazine if you want those recipes! (Sorry). But I’ve included a photo of each below to tempt you 😉

Wiener Schnitzel (2)
Wiener Schnitzel
Cheesy chicken skewers
Cheesy chicken skewers

This one however is heavily adapted, since it’s another Rick Stein inspired recipe, with a number of adjustments and speed food additions to make it Slimming World friendly.

Stuffed Aubergines

Serves 2

Syn free and suitable for SP

Ingredients

  • Frylight
  • 2 large aubergines
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g lean mince (preferably lamb, otherwise beef or turkey – no more than 5% fat)
  • 1/2 pack chestnut mushrooms, finely chopped
  • 1 can chickpeas, drained
  • 1 pack baby plum tomatoes, quartered
  • 1 tsp chilli flakes
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • 2 tsp cinnamon
  • 1 large bag baby spinach leaves
  • 3 tbsp tomato puree
  • Small bunch flat parsley, roughly chopped
  • 1 pack pomegranate seeds
  • Salt and pepper

Method

  1. Pre-heat the oven to 200 degrees
  2. Spray a baking tray with Frylight
  3. Trim the stalks from the aubergines and split lengthways. Then mark out a large rectangle in the flesh of each half, leaving at least 1-2cm all the way around the edge and being careful not to cut all the way through to the skin
  4. Place the aubergine halves flesh side up on the baking tray, season well with salt and pepper and spray with Frylight
  5. Bake in the oven for approx 15 mins
  6. Meanwhile, spray a large frying pan or wok with Frylight
  7. Over a medium heat, stir fry the onions and garlic until soft
  8. Add the mince and fry for approx 4 mins or until browned
  9. Add all the spices, the mushrooms and the chickpeas and fry for a further 3 mins
  10. Add the chopped tomatoes, tomato puree and 3/4 of the chopped parsley and mix well
  11. Add the spinach in handfuls, mixing well until wilted and then adding the next handful until the whole bag is mixed in
  12. Remove from the heat and remove the aubergines from the oven
  13. Using a teaspoon gently scoop out the flesh from each aubergine half, following the scored lines of the rectangle you cut earlier. Remove and discard (or season and mash to make aubergine dip for another day!)
  14. Fill each of the aubergine halves with the meat mixture – first filling the rectangle, pressing the mixture down into the aubergine, then piling it up on top until it is all used up
  15. Cover the tray with foil and bake for a further 30 mins
  16. Remove from the oven, place two aubergine halves on each serving plate (you may need to use two serving spoons as they are quite soft by this point) and sprinkle over the pomegranate seeds and remaining chopped parsley
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s