Stuffed aubergines with coconut-gremolata (coconut-crusted roast)

Name: Stuffed aubergines with coconut-gremolata (coconut-crusted roast)
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 Organic lemons; 2 Garlic cloves; 1 Pot of coriander; 4 TABLESPOONS Breadcrumbs; 50 g Coconut flake; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 500 g) baby Chinese cabbage; 2 Onions; 2 Aubergines (approx. 500 g each); 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Curry Powder

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

2 Organic lemons
2 Garlic cloves
1 Pot of coriander
4 TABLESPOONS Breadcrumbs
50 g Coconut flake
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 500 g) baby Chinese cabbage
2 Onions
2 Aubergines (approx. 500 g each)
2 TABLESPOONS Sunflower oil
7-10 Tbsp Curry Powder

Directions

1
Wash lemons hot, grate dry, grate peel thinly. Peel garlic and chop finely. Wash the coriander, shake dry and chop, except for something to sprinkle. Mix prepared ingredients, breadcrumbs and coconut flakes. Season with salt and pepper
2
Clean and wash the Chinese cabbage, cut in half lengthwise and cut into strips. Peel onions and cut into strips. Wash aubergines, cut them in half lengthwise, remove the meat, leaving a rim of about 1 cm thick. Chop the flesh. Season aubergine halves with salt
3
Heat the oil in a pan. Stir-fry the chopped aubergine, Chinese cabbage and onions for about 5 minutes. Season with curry, salt and pepper. Divide into the eggplant halves. Spread the coconut mixture on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes. Sprinkle with coriander
4
Preparation time approx. 1 hour 10 minutes