Aubergines

Aubergines

These aubergines with tomato filling are a Turkish low calorie vegetarian dish. Wash the aubergines, dry them and cut them lengthwise. Cut several times lengthwise to a depth of 1 cm. Sprinkle with salt. Leave aubergines to soak in water for 15 minutes. Dry with kitchen paper. Scrape out the flesh with a spoon. Preheat oven to 180° C. Dice onion, garlic, aubergine meat and artichokes. Cut tomatoes in half. Heat oil in a pan. Fry aubergines for 3 minutes, turning. Drain on kitchen paper. Sauté the vegetables briefly in the pan. Season with pepper, salt, cumin, thyme and lemon juice. Stuff the aubergines with the vegetables. Place on a baking tray. Bake for 25 minutes on the middle shelf. Sprinkle with yeast flakes as desired. Serve with flat bread or rice.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
147 kcal
16 g
4 g
6 g

(C)opyright by Marions Kochbuch