Stuffed Aubergine with Chickpea-Spinach Curry

Oven-baked augergine halves stuffed with a mild chickpea and spinach curry.

Ingredients for 2 portions:

2 Small aubergines (about 250 g each)

1 Tablespoon vegetable oil

1 Onion

1 Red chili

1 Can chickpeas (400 g)

1 Teaspoon each curry powder and turmeric

150 ml Coconut milk

50 g Fresh spinach

Juice of 1/2 lemon

2 cm Fresh ginger

2 Tablespoons Soy sauce

1 Hand full fresh coriander leaves

Total time: 45 minutes

Preheat the oven to 175° Celsius. Prick the aubergines with a fork a few times, wrap them in aluminium foil and bake for 20 minutes, turning them a every now and then. In the meantime, Chop the onion and chili finely. Heat one tablespoon oil in a small sauce pan and fry the onion for about 2-3 minutes, until it begins to turn soft and translucent. Add the chili for about a minute, then add the drained chickpeas, spices and coconut milk. Simmer for about 10 minutes to reduce, then remove from heat and add the spinach. Once the aubergines are done, take them out of the oven, cut in half lengthwise and cut a border inside each aubergine half about 1cm wide, with a small knife. Using a teaspoon, scoop out some of the aubergine flesh to create shells. Cut the flesh into small cubes and add it to the curry mixture. Peel the ginger and grate it finely, add it to the curry as well and season to taste with lemon juice and soy sauce. Fill the mixture in the aubergine halves and bake at 175° Celsius for 15 minutes. Garnish with chopped coriander leaves before serving.

Aubergine stuffed with Chickpea-Spinach Curry
Serves 2
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
571 calories
75 g
0 g
27 g
19 g
15 g
898 g
1256 g
17 g
0 g
9 g
Nutrition Facts
Serving Size
898g
Servings
2
Amount Per Serving
Calories 571
Calories from Fat 233
% Daily Value *
Total Fat 27g
42%
Saturated Fat 15g
73%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 1256mg
52%
Total Carbohydrates 75g
25%
Dietary Fiber 22g
87%
Sugars 17g
Protein 19g
Vitamin A
57%
Vitamin C
114%
Calcium
18%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Small aubergines (about 250 g each)
  2. 1 Tablespoon vegetable oil
  3. 1 Onion
  4. 1 Red chili
  5. 1 Can chickpeas (400 g)
  6. 1 Teaspoon each Curry powder and Turmeric
  7. 150 ml Coconut milk
  8. 50 g Fresh spinach
  9. Juice of 1/2 lemon
  10. 2 cm Fresh ginger
  11. 2 Tablespoons Soy sauce
  12. 1 Hand full fresh coriander leaves
Instructions
  1. Preheat the oven to 175° Celsius.
  2. Prick the aubergines with a fork a few times, wrap them in aluminium foil and bake for 20 minutes, turning them a every now and then.
  3. In the meantime, chop the onion and chili finely.
  4. Heat one tablespoon oil in a small sauce pan and fry the onion for about 2-3 minutes, until it begins to turn soft and translucent.
  5. Add the chili for about a minute, then add the drained chickpeas, spices and coconut milk.
  6. Simmer for about 10 minutes to reduce, then remove from heat and add the spinach.
  7. Once the aubergines are done, take them out of the oven, cut in half lengthwise and cut a border inside each aubergine half about 1cm wide.
  8. Using a teaspoon, scoop out some of the aubergine flesh to create shells. Cut the flesh into small cubes and add it to the curry mixture.
  9. Peel the ginger and grate it finely, add it to the curry as well and season to taste with lemon juice and soy sauce.
  10. Fill the mixture in the aubergine halves and bake at 175° Celsius for 15 minutes.
  11. Garnish with chopped coriander leaves before serving.
beta
calories
571
fat
27g
protein
19g
carbs
75g
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Von Vegan http://www.vonvegan.com/

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