Rice & Spinach Stuffed Aubergine

4-6 servings

prep time 30 min

Ingredients

  • 1 pack Pulled Oats® Tomato or Nude
  • olive oil
  • 2 aubergines
  • ½ garlic clove
  • 1 onion
  • 100 g mushrooms
  • 200 g fresh spinach
  • 100 g parmesan (vegan)
  • 6 tbsp cream cheese (vegan)
  • 4 tbsp bread crumbs
  • Zest of 1 lemon
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • 200 g crushed tomatoes
  • 2 tbsp tomato puree
  • 1 veg stock cube
  • 200 g cooked rice

Instructions

  1. Slice aubergines lengthways in half. Scoop out middle, leaving about 1 cm around.
  2. Drizzle olive oil on both sides of aubergines and salt. Grill in oven at 225C for 10 minutes. Then turn over and grill for another 10 minutes.
  3. Dice garlic, onion, mushroom and spinach.
  4. Fry the garlic and onion in pan until golden. Add mushroom, the scooped inside of aubergines chopped, spinach, Pulled Oats®. Fry for 2-3 minutes.
  5. Add cream cheese, zest of lemon, stock cube, parsley, dill, crushed tomatoes and tomato puree. Mix well then add rice.
  6. Stuff the aubergine halves and top with bread crumbs and parmesan. Cook in oven for 10-15 minutes until top is golden.

Categories: Everyday food, Lactose-free, Main Dish, Milk-free, Vegetarian

In this recipe we used: Pulled Oats® Nude

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