Stuffed aubergines

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the raisins in some water for about 30 minutes. Peel garlic and chop coarsely. Wash coriander, shake dry and pluck leaves from the stalks. Clean the chillies, cut lengthwise, wash and remove seeds.

2. 2

   Cut the pod into small pieces. Put garlic, cumin, coriander, chilli, paprika, lime juice and 6 tbsp. oil into a tall mixing bowl and puree.

3. 3

   Wash the aubergines, drain and cut them in half lengthwise. Hollow out a little with a ball cutter, use the hollowed out flesh for other purposes. Brush the aubergines vigorously with the spiced oil and spread on a baking tray.

4. 4

   Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 20 minutes.

5. 5

   Bring 300 ml salted water to the boil and add Bulgur. Let it swell for about 7 minutes at low heat while stirring several times. Coarsely chop the almonds. Peel onion and cut into fine cubes. Wash mint, shake dry and pluck leaves from the stalks.

6. 6

   Chop leaves.

7. 7

   Heat 1 tbsp. oil in a frying pan and fry the minced meat. Season to taste with salt and pepper. Stir yoghurt until smooth, season with salt and pepper. Pour raisins into a sieve and drain. Mix bulgur, raisins, almonds, onion, mint, except for a little bit for garnishing, and 3 tbsp. oil.

8. 8

   Remove the aubergines from the oven, spread the minced and bulgur in the aubergine halves. Serve, add approx. 1 tbsp. yoghurt and sprinkle with remaining mint. Add the rest of the yoghurt.

Nutrition Facts

KCAL
990 kcal

CARBS
52 g

FATS
66 g

PROTEINS
34 g