Stuffed Aubergines with Pine Nuts Fleischgerichte

Meat dishes to lose weight: Stuffed Aubergines with Pine Nuts

Stuffed Aubergines with Pine Nuts
Ingredients (for 2 people):

70 g brown rice 2 chicken breast fillets each weighing 100 g 2 large aubergines 1 onion 1 garlic clove 100 g tinned chopped tomatoes 1 red pepper 1 chili pepper 1/4 litre vegetable stock 2 tbsp pine nuts 1 lemon 1 tbsp olive oil salt pepper oregano parsley

1 portion contains about 450 kcal
  • Cut the aubergines in half lengthwise and scoop out the flesh.
  • Dice the aubergine flesh and sprinkle with lemon juice.
  • Finely chop the onion, garlic and chilli pepper, then dice the red pepper.
  • Heat the oil in a pan and lightly sweat the onion, garlic, chilli and parsley mixture.
  • Add the tomatoes, diced aubergine and diced pepper, then season with salt, pepper and oregano.
  • Place a lid on the pan and cook for five minutes.
  • Dice the chicken breast, add to the vegetables, pour in half of the stock and bring everything briefly to the boil.
  • Place the filling into the aubergines, toast the pine nuts briefly and sprinkle over the filling.
  • Place the aubergines in a lightly greased ovenproof dish, add the remaining stock and cook in the oven for 15 - 20 minutes at 200° C.
  • Serve with: 70 g brown rice, cooked according to the instructions.
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