4 Serves
81 Mins
Preheat your oven to 190°C. Halve the aubergines lengthways, score the flesh deeply, brush with olive oil, and place on a baking sheet.
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Vitamin E
3 mg / 15 mgVitamin K
253 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
94 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
686 mg / 4,700 mgSodium
220 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Roast the aubergines in the oven until the flesh is soft enough to scoop out.
In a frying pan, sauté the onion in oil until soft, then add the garlic and cinnamon, frying for one minute.
Scoop out the centers of the cooled aubergines, roughly chop the flesh, and add it to the onion mixture in the pan.
Halve the tomatoes, strain the seeds and juice into a bowl, chop the flesh, and add to the pan. Cook for 10 minutes until soft.
Stir in the fresh parsley, then fill the aubergine halves with the tomato mixture in a baking dish. Pour over the reserved tomato juice and drizzle with olive oil.
Bake the stuffed aubergines for 30 minutes until they have collapsed.
Season the lamb with salt, black pepper, and paprika. Grill or barbecue for 3 minutes per side until browned, then finish with a squeeze of lemon juice.
41
g45
g23
g
Salvadoran
Egyptian