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Stuffed aubergines
A favourite with vegetarians and non vegetarians - these make a tasty supper, starter or accompaniment.
What you need
- 4 medium aubergines
- seasoning
- 4-6 tsp sunflower oil
- 1/2 tsp sesame oil
- 2 medium onions, peeled and finely chopped
- 100 g mushrooms, wiped and finely chopped
- 100 g celery hearts, finely chopped
- 1 pinch ground cardamom
- 1 tsp sesame seeds
- 1 green pepper, cored, de-seeded and diced
- 175 g shelled cashew nuts, chopped
- For the topping
- 40 g butter
- 75 g soft white breadcrumbs
- 50 g shelled cashew nuts, toasted
- 6 tsp chopped fresh parsley
Method
Preheat oven to 180°C.
Lightly score the aubergine skins and sprinkle with a little salt. Leave to stand for 30 min. Then rinse in cold water and dry. (The salt draws out the bitter flavour from the skins - if you like the slight bitterness in the flavour, omit this stage.)
Cut the aubergines in half lengthways. Place in a lightly greased ovenproof dish, with the cut sides uppermost. Brush with a small amount of the oil and cook for 25 min in the oven until tender.
Carefully remove the centre part of the aubergines, leaving good shaped aubergine cases. Chop the pulp finely.
Heat the remaining oil in a pan. Add the onions and mushrooms and cook for 10 min. Stir in the aubergine pulp, celery, cardamom, sesame seeds, pepper, cashew nuts and seasoning. Spoon into the aubergine cases and press down firmly to compress.
For the topping, heat the butter in a pan; add the breadcrumbs, nuts and parsley and cook for 2-3 min or until golden and crispy. Sprinkle the mixture on top of the aubergines.
Return to the oven and cook for a further 25 min. Serve immediately.
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Preparation 25 minutes Cook 1 hour Waiting » 30 minutes Stand 30 minutes Total 1 hour, 55 minutes -
Energy 715 kcal/serving Fat 5.98 g/serving Carbohydrates 283.84 g/serving Glycaemic Index 19 Glycaemic Load 14.03 
Serving suggestion
Garnish with fresh chives and serve with baked potato and seasonal salad.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2996 | 397 | 10475 | 8350 |
| Energy (kcal) | 715 | 94.9 | 2500 | 2000 |
| Protein (g) | 18.9 | 2.50 | ||
| Carbohydrate (g) | 71.1 | 9.42 | 345 | 275 |
| Fat (g) | 45.1 | 5.98 | 95 | 70 |
| Fat (saturated) (g) | 11.8 | 1.57 | ||
| Fibre (g) | 17.9 | 2.38 | ||
| Sodium (mg) | 248 | 33.0 | ||
| Salt (equivalent) (g) | 0.62 | 0.08 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 144 | 19.1 | 800 |
| Vitamin B-12 (µg) | 0.03 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.78 | 0.10 | 2 |
| Vitamin C (mg) | 32.9 | 4.37 | 60 |
| Vitamin D (µg) | 32.8 | 4.35 | 266 |
| Vitamin E (mg) | 1.13 | 0.15 | 10 |
| Zinc (mg) | 4.86 | 0.64 | 15 |
| Calcium (mg) | 122 | 16.2 | 800 |
| Folate (mcg) | 193 | 25.6 | 200 |
| Iron (mg) | 6.72 | 0.89 | 14 |
| Magnesium (mg) | 262 | 34.7 | 300 |
| Niacin (mg) | 6.31 | 0.84 | 18 |
| Pantothenic acid (mg) | 2.72 | 0.36 | 6 |
| Riboflavin (mg) | 0.52 | 0.07 | 1.6 |
| Phosphorous (mg) | 508 | 67.4 | 800 |
| Thiamin (mg) | 0.58 | 0.08 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible ground cardamom, seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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