Stuffed aubergines with yoghurt and currants

Name: Stuffed aubergines with yoghurt and currants
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 small aubergines; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 300 g Currants; 75 g Soy cream cheese; 100 g Soy Yoghurt Nature; 7-10 Tbsp Beetroot sprouts and oregano; 7-10 Tbsp Oil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 small aubergines
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
300 g Currants
75 g Soy cream cheese
100 g Soy Yoghurt Nature
7-10 Tbsp Beetroot sprouts and oregano
7-10 Tbsp Oil

Directions

1
Wash the aubergines, dab dry, cut in half lengthwise. Remove the flesh with a spoon so that about 0.5 cm of edge remains. Sprinkle aubergine halves with some lemon juice and season with salt. Wash the currants, shake dry and remove the berries from the panicles
2
Mix cream cheese and yoghurt and season with salt. Fold currants into the yoghurt cream and fill the aubergines with it. Place the aubergines on an oiled baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Take out and arrange on plates. Garnish with sprouts and oregano and serve immediately