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Stuffed aubergine with pinenuts
Melanzane ripiene con pinoli
Meat Dishes for losing weight
Stuffed aubergine with pinenuts
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2

1 portion contains approximately:

420 kcal
35 g protein
12 g fat
43 g carbohydrates

 

  • 70 g brown rice

  • 2 chicken breasts (100 g each)

  • 2 aubergines (300 g each)

  • 40 g onions

  • 1 clove of garlic

  • 100 g canned diced tomatoes

  • 150 g red peppers

  • 1 chilli pepper

  • 250 ml vegetable stock

  • 2 tbsp pine nuts

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

  • 1 pinch of oregano

  • 1 tbsp parsley

  • Pepper

  • Salt

  • 1

    Cut the aubergines in half lengthwise and scoop out their insides. Drizzle the insides with lemon juice.

  • 2

    Mince the onions, garlic, chilli pepper and dice the pepper.

  • 3

    Heat the oil in a pan and gently cook the onion-garlic-chili-parsley mixture. Add the tomatoes, aubergine and pepper. Season with salt, pepper and oregano.

  • 4

    Dice the chicken breast and add it to the vegetables. Add half of the vegetable stock and bring to the boil.

  • 5

    Transfer the filling to the aubergines, toast the pine nuts briefly and sprinkle them over the filling.

  • 6

    Place the aubergine in a lightly greased casserole dish, pour over the rest of the stock, and braise for 15 to 20 minutes in the oven (200°C).

  • 7

    Serve with 70 g brown rice.

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