Recept
Ingredients (2 Servings)
- 2 medium aubergines (300 g each)
- 4 tablespoons sunflower oil
- 1 teaspoon finely chopped onion (optional)
- 4-6 large tomatoes
Nutritional values (per serving)
Calories261 kcal
Fat21 g
Sodium16 mg
Carbohydrates13 g
Protein5 g
Phosphorus106 mg
Potassium1,070 mg
Liquid428 ml
Directions
Grill the aubergines until soft, in a tray in your oven at the highest temperature or on a barbecue grill, turning them over once if necessary. Peel the aubergines while still hot or cut them in half and use tablespoon to scoop out the pulp. Leave to drain for at least 30 minutes. Chop up the aubergine pulp using a wooden knife, bot a blender, because you want a creamy texture. Stir in the oil and the onions (if desired). Cut a cap off each tomato, preserving the green stem if possible, and remove the seeds using a teaspoon. Take care not to pierce the skin. Fill the tomatoes with the aubergine puree, put the cap back on and serve.
Nutrition Tips
For a richer taste, add one teaspoon of homemade mayonnaise to the aubergine puree.