Sig's Stuffed Aubergine (vegetarian)
Sig's Stuffed Aubergine (vegetarian)

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sig's stuffed aubergine (vegetarian). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. I first tasted this at a friend's house several years ago. Delicious stuffed Aubergine with stuffing made out of peanuts, coconut, hempseed and spices.

Sig's Stuffed Aubergine (vegetarian) is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sig's Stuffed Aubergine (vegetarian) is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have sig's stuffed aubergine (vegetarian) using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Stuffed Aubergine (vegetarian):
  1. Get 1 For the recipe, it comes from Turkish people that I know that settled in Germany
  2. Take I hope you will enjoy it as much as I do, you might change your mind about not wanting to eat aubergine
  3. Take 4 small aubergines
  4. Take 1 1/2 cup good vegetable oil
  5. Make ready 4 onions,thinly sliced
  6. Take 5 clove garlic, thinly sliced
  7. Make ready 2 tbsp freshly chopped parsely
  8. Get 1 pinch salt
  9. Get 1 tsp sweet paprika,
  10. Prepare 1 tomato,thinly sliced
  11. Get 4 jalapeno peppers, halved

Just push the knife into all the other stripes in several places,but make no long cuts. This will help with the cooking of aubergine. Heat one cup oft the oil ,slightly brown aubergine from all sides. Spoon the mixture into the reserved aubergine skins and place onto a roasting tray.

Instructions to make Sig's Stuffed Aubergine (vegetarian):
  1. Wash the aubergines, remove the stem.Peel thin strips to create stripes.Insert a knife deeply into on of the stripes and make a long cut.Just push the knife into all the other stripes in several places,but make no long cuts.This will help with the cooking of aubergine.
  2. Heat one cup oft the oil,slightly brown aubergine from all sides.
  3. Slice onions and garlic thinly, soften in another pan with the rest of the oil
  4. Add parsely,salt and paprika, mix well
  5. Preheat oven to 180C/350F/ gas 4
  6. Place aubergine with the long cut up in a buttered ovenproof dish
  7. Fill the deep cut with the onionmix season with salt.Add two slices of tomatoes and 2 halves of jalapeno peppers
  8. Add about 1/2 a cup of water around the aubergine.
  9. Bake in oven for about 25 -30 minutes.
  10. You can eat this hot or cold.

Heat one cup oft the oil ,slightly brown aubergine from all sides. Spoon the mixture into the reserved aubergine skins and place onto a roasting tray. Heat the potato & leek soup & add half of the cheddar and half of the mozzarella until melted. Spoon equal amounts of the sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella. Place the aubergine halves, skin-side down, on a baking tray, and brush the cut surface with half the olive oil.

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