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Photo of Moroccan-style stuffed aubergine by WW

Moroccan-style stuffed aubergine

3
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
2
Difficulty
Easy
A wonderful combination of textures and packed with foods to keep you feeling fuller for longer.

Ingredients

Bulgur wheat, dry

50 g

Vegetable stock cube

1 cube(s), 90ml stock

Aubergine

1 medium, large, halved lengthways

Calorie controlled cooking spray

5 spray(s)

Spring Onions

4 medium, trimmed and chopped

Garlic

1 clove(s), crushed

Tomato

2 medium, chopped

Mushrooms

75 g, chopped

Chickpeas, cooked

100 g, canned, drained and rinsed

Coriander, fresh

1 tablespoon(s), chopped

Ground Cumin

½ teaspoon(s), level, or cumin seeds

Salt

1 pinch, & black pepper, freshly ground

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the bulgar wheat in a bowl, cover with the hot stock and soak for 10 minutes.
  2. Scoop the flesh from the aubergine halves, then chop. Mist a nonstick frying pan with cooking spray, then cook the chopped aubergine over a low heat with the spring onions, garlic, tomatoes and mushrooms until softened - about 5 minutes. Mix with the bulgar wheat, chick peas, coriander, cumin and seasoning.
  3. Put the aubergine halves in a baking dish. Spoon in the filling, then cover with foil and bake for 20 minutes.

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