Middle eastern stuffed aubergines
Preparation : 10 min
Cooking : 35 min
Total time : 45 min Rest : 0 min
4 people
2 aubergines
3 tbsp of coconut oil melted
450 g of Brussels sprouts
1 tsp of rosemary or za'atar
2 large carrots peeled
1 tbsp of red wine vinegar
10 g of small flat-leaf parsley leaves
75 g of pomegranate seeds
1 pinch of sea salt
1 pinch of freshly ground black pepper
Associated products
Tips
Zaatar can be found in the exotic section of supermarkets or supermarkets. supermarkets or supermarkets.
RECIPE STEPS
1
Preheat the oven to 200°C.
Cut the aubergines in halves lengthwise. Score the aubergine flesh and brush with 1 tbsp of the coconut oil. Place cut side down on a baking tray and roast for 20 minutes.
- 2 aubergines
- 1 tbsp of coconut oil melted
2
Heat the remaining oil in a frying pan over medium-high heat. Add the Brussels sprouts, stir for 1 minute; then roast for 15 minutes until tender.
After 10 minutes, season with rosemary or za’atar.
- 2 tbsp of coconut oil melted
- 450 g of Brussels sprouts
- 1 tsp of rosemary or za'atar
3
Spiralize the carrots using the TAGLIATELLE cone. Cut into shorter lengths.
- 2 large carrots peeled
4
Toss the carrots with the vinegar, parsley and Brussels sprouts. Spoon onto the aubergines and scatter pomegranate seeds over. Season to taste.
- 2 large carrots peeled
- 1 tbsp of red wine vinegar
- 10 g of small flat-leaf parsley leaves
- 75 g of pomegranate seeds
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
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