Today I'm going to give you a little recipe post. At the moment I am not eating carbs in the evenings as part of my health and fitness kick. Sometimes it's hard, I love bread, pasta and potatoes and tend to feel unsatisfied if my evening meal doesn't contain one of these foods! However the bonus is that I can eat more protein and veggies to make up for missing out on the carbs.
As a result I have been trying to think of meals to cook in the evenings that won't leave me feeling hungry. I know stuffed aubergines isn't a new, cutting edge recipe but they are quick and easy to make, you can get a lot of variety out of the ingredients you use for the stuffing, they're generally pretty healthy and best of all, they taste damn good!!
Serves 2 - You will need:
2 large aubergines
1 small red onion
1 green pepper
500g extra lean turkey mince (optional)
garam masala, salt & pepper for seasoning
First start by cutting your aubergines in half lengthways then scooping out all the flesh from them so you're left with the shells of them.
Dice the flesh along with the onion, mushrooms and pepper then fry gently with some chopped garlic or garlic paste and a little olive oil until soft.
This meal is delicious as a vegetarian option, but if like me you need some extra protein then add your turkey mince to the pan and brown it off.
You'll want to add the seasoning at this point. It's fine to just use salt and pepper if you like but I add garam masala as I love the depth of flavour it gives. Turkey can be quite a bland meat!
Add the tomato puree, I tend to use about two tablespoons of it, then gently simmer until the mince and vegetables are all coated in the seasoning and puree.
Next grab your aubergine shells, brush them with a little olive oil and pop under the grill for about 10 minutes at 180 degrees.
Once they're nice and brown you can remove them from the grill and spoon your filling into them.
Grate approx 100g of parmigiano reggiano and divide equally between your aubergines.
Then put them back under the grill for approx 5 minutes or until the cheese has browned.