Devices & Accessories
Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds
Prep. 15 min
Total 50 min
4 portion
Ingredients
Stuffed Aubergines
-
aubergines3
-
fine sea salt2 pinches
-
olive oil80 g
-
bulgur wheat100 g
-
water250 g
-
spring onions cut in pieces50 g
-
red peppers cut in pieces100 g
Saffron Yoghurt
-
freshly squeezed lemon juice30 g
-
olive oil50 g
-
saffron1 tsp
-
garlic clove1
-
Greek yoghurt180 g
-
pomegranate seeds50 g
-
toasted pine nuts30 g
-
fresh basil leaves20 g
Difficulty
easy
Nutrition per 1 portion
Protein
7 g
Calories
1653 kJ /
395 kcal
Fat
25 g
Fibre
10 g
Carbohydrates
29 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Aubergine, Spinach & Lentil Curry
25 min
Tabbouleh-stuffed Peppers
50 min
Roasted Aubergine Salad with Tahini Dressing
45 min
Courgette and Carrot Quinoa Salad
1 h 35 min
Cod and Spinach Gratin with Carrot and Courgette Soup
1 h
Apricot, Hazelnut and Feta Couscous with Mixed Vegetables
1 h 15 min
Mexican Quinoa Stuffed Aubergine
1 h
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1 h
Aubergine, Courgette and Red Lentil Gratin
1 h 10 min
Warm Salad with Lentils, Cauliflower and Beans
30 min
Vegetable and Chickpea Tagine
50 min
Aubergine Parmigiana - Parmigiana di melanzane
1 h