Stuffed Eggplant with Almond Topping

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 eggplant (s)
  • 1 tablespoon olive oil
  • a bit salt
  • 1 ½ onion (s), red
  • 2 cloves garlic)
  • 200 g bell pepper (s)
  • 30 g tomato (s), dried in oil, drained
  • 130 g chickpeas
  • 2 teaspoons tomato paste
  • 0.5 teaspoon ½ turmeric
  • 1 teaspoon oregano, dried
  • 0.5 teaspoon ½ thyme, dried
  • some black pepper
  • 200 ml water
  • 0.5 ½ bunch basil
  • 1 tablespoon almond butter, white or brown, for the filling
  • 120 g broccoli florets
  • 70 g almond butter, white, for the toppin
  • 60 ml water
Stuffed Eggplant with Almond Topping
Stuffed Eggplant with Almond Topping

Instructions

  1. Preheat the oven to 220 ° C fan oven. Wash the aubergines, cut in half lengthways and scoop out with a spoon. Finely chop the pulp and set aside for the filling.
  2. Brush the hollowed out aubergines inside and outside with olive oil and sprinkle lightly with salt on the inside. Then bake on a baking sheet lined with baking paper or in a ceramic casserole dish in the middle of the oven for 12-15 minutes.
  3. For the filling, peel and finely chop the onions and garlic. Heat olive oil in a pan and sauté the onions for about 3 minutes until translucent. Then add the garlic and cook for 2 minutes. Wash, core and finely chop the peppers. Also add the aubergine pulp and paprika to the pan and fry over medium heat for about 5 minutes. Finely chop the sun-dried tomatoes and add to the pan with 200 ml of water. Add the chickpeas, tomato paste, turmeric, oregano and thyme, season with salt and pepper and then simmer for about 5 minutes on a low flame. Finally, wash the basil, shake it dry and chop it finely. Add to the pan with 1 tablespoon of almond butter and mix everything together well.
  4. Cut the broccoli into small florets and stew for about 8-10 minutes in a sieve insert.
  5. For the topping, mix 70 g of almond butter with 60 ml of water, season with salt and pepper and briefly bring to the boil in a small saucepan while stirring.
  6. Finally, pour the filling into the hot eggplant boats, spread the broccoli florets on top and garnish with the almond sauce.

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