A juicy aubergine stuffed with a aromatic combination of tofu, tomatoes, and spices is a perfect selection whenever you crave one thing filling but uncomplicated. Only a few primary components, just a little baking, and also you’ll have a meal on the desk that pleases each the attention and the abdomen. Take pleasure in this protein and fibre-packed delight with wonderful flavour!
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Directions:
Take the aubergine, minimize it lengthwise in half, and scoop out the flesh, setting the pulp apart. Brush the aubergine with 1 tbsp of olive oil and bake for 20 minutes at 180 °C.
In the meantime, within the remaining oil, sauté the finely chopped onion and tofu, crumbled together with your fingers. Cube the scooped-out eggplant pulp into small items and add to the pan. Sauté briefly, then add the finely chopped garlic, sweet paprika, smoked paprika, cumin and let it launch the aroma. Add the chopped tomatoes, season with salt and pepper, and simmer. Fill the baked aubergines with this combination, sprinkle with coarsely grated cheese, and bake for an additional quarter-hour at 200 °C. Serve the aubergine garnished with herbs, corresponding to parsley and chives.
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| Dietary values | 1 serving (2 servings complete) |
|---|---|
| Power worth | 517 kcal |
| Protein | 39 g |
| Carbohydrates | 25 g |
| Fat | 27 g |
| Fibre | 9 g |
For those who love easy, protein-packed recipes, then you definitely completely should do that scrumptious and nutritious dish.
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