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aubergine

Stuffed aubergines

Another diabetes-friendly dish from Flora ProActiv for World Diabetes Day.

aubergine

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.

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