Veggie stuffed aubergines

Serves: 2

Prep: 10 mins

Cooks in: 25-30 mins

There are so many stuffed aubergines recipes and they are all absolutely delicious! 

This time let’s try this veggie stuffed aubergine recipe and let me know if it was a success! 🙂 

INGREDIENTS:

2 mushrooms

2 small tomatoes

2 courgettes

2 sweet red peppers

1 tsp olive oil

oregano to taste

freshly ground pepper

parmesan cheese (only for babies over 1 year old)

METHOD:

  1. Preheat the oven to 350°F.
  2. Slice the aubergines in half length ways. 
  3. Using a spoon, scoop out the aubergine flesh, so that you have 4 shells.
  4. Brush the shells with the olive oil.
  5. Cut the tomatoes into slices.
  6. Shred the courgettes, the peppers, the mushrooms and the aubergines’ flesh.
  7. Mix them all together and sprinkle the garlic powder, the oregano and the pepper over.
  8. Fill the aubergine shells with this mixture and top with the sliced tomatoes. 
  9. Bake for 25-30 minutes until soft and golden. 
  10. If your baby is older than 1 year old, you can sprinkle parmesan cheese over the shells 5 minutes before taking them out of the oven.

RECOMMENDATIONS:

  • This meal is suitable for both lunch and dinner and it can be used as a starter or accompaniment to another dish, such as meat.
  • It is recommended to be served immediately to enjoy its true taste. Don’t forget to wait a bit for the aubergines to cool before offering to your babies.
  • 💡 An excellent idea of serving this meal is by adding creme fraiche on top, truly delicious!

Enjoy!

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