Stuffed aubergines
Servings
4
Prep Time
25 mins prep, cook time: 1 hour and 5 mins
Ingredients
30 g Flora ProActiv
2 aubergines
1 red bell pepper cut into bite-sized pieces
1 tbsp olive oil
1 onion
2 garlic cloves, crushed
400 g canned crushed tomatoes
2 tbsp fresh coriander chopped
Ground black pepper
40 g ready-toasted pine nuts
100 g cooked brown rice
Instructions
1. Halve the aubergines lengthways and scoop out most of the flesh leaving a 1 cm (½ inch) shell. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
2. Roast in preheated oven to 180°C / 170ºC Fan / gas mark 4 for 30 minutes.
3. Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes. Season with pepper and simmer until reduced by half.
4. Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
5. Mix with the cooked rice and roasted peppers and Flora ProActiv.
6. Stuff into aubergine shells with tomato mix and serve.