Recipe: Spicy Stuffed Aubergine
 
 
This is a great veggie dish on its own, or as a hearty side dish.
Recipe type: Vegetarian/ Vegan
Ingredients
  • 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
Instructions
  1. Preheat the over to 190C (375F)
  2. Thoroughly combine all of the spice mixture ingredients in a bowl and put to one side
  3. 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
  4. Add in the zucchini and cook for a further three minutes, until the vegetables are all cooked.
  5. Hollow out the aubergine halves, retaining the inside pieces
  6. Steam the aubergine until the halves are tender, approximately 5 minutes, then allow to cool
  7. In another pan, bring the stock to a boil, and add in the spice mixture ingredients and onion
  8. After a couple of minutes, the onion should be soft - add in the aubergine pieces and cook for a few more minutes
  9. Add in the carrots, sweet potatoes and zucchini along with the cumin.
  10. Finally, spoon the vegetable mixture into thr aubergine shells on a suitable baking dish, then transfer to the over
  11. Cover with foil and bake for approximately 30 minutes until cooked thoroughly.
  12. Top with fresh herbs to serve.
Recipe by The Paleo Network at https://paleo.com.au/recipe-spicy-stuffed-aubergine/