Moroccan stuffed aubergine

Points® value

Meal Items

Bulgur wheat, dry

1 portion(s), <Br>90ml Hot vegetable stock

Aubergine

1 medium

Calorie controlled cooking spray

1 spray(s)

Spring Onions

1 medium

Garlic

1 clove(s)

Tomato

1 large

Tomato

1 large

Mushrooms

1 portion(s)

Chickpeas, cooked

1 tablespoon(s)

Coriander, fresh

1 teaspoon(s)

Ground Cumin

1 teaspoon(s)

Notes

Makes up to 2 servings
If you are using a daily SmartPoints allowance (Full Counting) this meal is 4 SmartPoints values per serving. To track the SmartPoints value of this meal, click here.

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F. Soak bulgar wheat in hot stock, in a bowl for 10 minutes.Scoop the flesh from halves of a small aubergine, then chop. Mist a non-stick frying pan with calorie controlled cooking spray, then cook the chopped aubergine over a low heat with trimmed, chopped spring onions, crushed garlic, chopped tomatoes and chopped mushrooms until softened, about 5 minutes. Mix with the bulgar wheat, some chick peas, fresh coriander, a pinch of cumin and seasoning.Put the aubergine halves in a baking dish. Spoon in the filling, then cover with foil and bake for 20 minutes.

Tip: In the ingredients, we suggest using calorie controlled cooking spray, however you can choose to use healthy oil instead. Using the Weight Watchers oil sprayer will make it go further.