Stuffed eggplants


Ingredients (for 2 servings)

  • Eggplants (2 pieces)
  • Brown rice (1 cup of cooked product)
  • Garlic (1 clove)
  • Peppers (1 piece)
  • Greek yogurt (6 tablespoons)
  • Dill (2 tablespoons)
  • Olive oil (1 teaspoon)
  • Suggested spices: turmeric, oregano, cumin, salt, peppe


  1. Halve the aubergines and place them (cut side up) on a baking tray (preferably with baking paper). Put in the oven and bake for about 30 minutes at 200 degrees. Then, scoop out the flesh with a spoon.
  2. Cook brown rice.
  3. Heat olive oil in a frying pan, then add finely chopped garlic and paprika and aubergine pulp with turmeric, oregano, cumin, a little salt, and pepper. Keep everything in the pan for about 7 minutes.
  4. Add brown rice to the rest of the ingredients and put the stuffing into the eggplant halves. Then bake the whole thing at 180 degrees for about 20 minutes.
  5. Prepare the dressing: mix Greek yogurt with finely chopped dill, a little salt, and pepper. Pour the prepared dressing over the baked eggplant.

Nutritional value

  • Energy: 255 kcal
  • Protein: 7.7 g
  • Carbohydrates: 32.5g
  • Fat: 8.2g
  • Dietary fiber: 9.4g

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