Recipe: Spicy Stuffed Aubergine
Recipe type: Vegetarian/ Vegan
- 1 large aubergine, halved length-wise
- 1 sweet potato, peeled and diced
- 1 carrot, peeled and dices
- 1 zucchini, diced
- 2 cups of stock (I used chicken, but if you want to stick veggie, go with vegetable stock)
- 1 brown onion, finely diced
- ⅛ tsp ground cumin
- Spice Mixture
- ¼ tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp ground cardamon
- ¼ tsp ground coriander
- ⅛ tsp ground cloves
- ⅛ tsp ground mace
- ⅛ tsp cayenne pepper
- ⅛ tsp cinnamon
- Preheat the over to 190C (375F)
- Thoroughly combine all of the spice mixture ingredients in a bowl and put to one side
- Boil a pan of water and once boiling, add in the sweet potato and carrot, allowing to steam for a couple of minutes to soften
- Add in the zucchini and cook for a further three minutes, until the vegetables are all cooked.
- Hollow out the aubergine halves, retaining the inside pieces
- Steam the aubergine until the halves are tender, approximately 5 minutes, then allow to cool
- In another pan, bring the stock to a boil, and add in the spice mixture ingredients and onion
- After a couple of minutes, the onion should be soft - add in the aubergine pieces and cook for a few more minutes
- Add in the carrots, sweet potatoes and zucchini along with the cumin.
- Finally, spoon the vegetable mixture into thr aubergine shells on a suitable baking dish, then transfer to the over
- Cover with foil and bake for approximately 30 minutes until cooked thoroughly.
- Top with fresh herbs to serve.
Recipe by The Paleo Network at https://paleo.com.au/recipe-spicy-stuffed-aubergine/
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