Recipe

Stuffed Aubergine πŸ†πŸ…πŸŒΏπŸŒΆ

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Stuffed aubergine πŸ†πŸ…πŸŒΏπŸŒΆ
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This Turkish inspired dish is so simple to make and it is packed with so much flavour 😍 pair with a Mediterranean salad and some sesame flat bread for a yummy and full meal!! Bonus: this dish is completely alkaline if you make the flatbread with spelt flour πŸ™ŒπŸ½
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Ingredients:
– 3 round aubergines
– 2 tomatoes
– 1/2 red pepper
– 1/2 green pepper
– 1/2 onion
– 3 cloves garlic
– 1 tsp oregano
– 1 tsp paprika
– 1 mild red chilli
– 1 tsp salt
– 1 tsp pepper
– 3 sprigs parsley
– 2 tbsp grape-seed oil
– 1/2 lemon juice
– 1/2 lemon zest
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Directions:
– Prepare the aubergines by splitting them in the middle vertically almost till the other end so that they can be opened.
– Roast them in the oven at 180 degrees C for 15-20 minutes until they are all the way soft on the inside.
– In the mean time prepare the stuffing: in a frying pan add some grape-seed oil and add the chopped garlic, diced onion and cook until the onions are soft.
– Add the chopped peppers and tomatoes and allow them to cook through.
– Add salt, pepper, paprika, oregano and a chopped mild red chilli for flavour.
– Allow all the spices and vegetables to cook through and keep aside.
– When the aubergine is done take them out of the oven and add the filling to them. Put them back in the oven for 5 minutes until they are fully cooked and warm.
– Garnish with some parsley and sprinkle some fresh lemon juice over the top, as well as some lemon zest.
– Enjoy πŸ˜ŠπŸŒ±πŸ’•