
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
-
bulgar wheat100 g
-
water250 g
-
spring onions cut in pieces50 g
-
red peppers cut in pieces100 g
Saffron Yoghurt
-
lemon juice, freshly squeezed30 g
-
olive oil50 g
-
saffron1 tsp
-
garlic clove1
-
Greek yoghurt180 g
-
pomegranate seeds50 g
-
toasted pine nuts30 g
-
fresh basil leaves20 g
Nutrition per 1 portion
Calories
395 kcal /
1653 kJ
Protein
7 g
Fat
25 g
Carbohydrates
29 g
Fibre
10 g
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