Stuffed Aubergines
Serves 4
This recipe makes use of pearled barley. If you look at the G.I. chart you will see that this carbohydrate is an excellent choice, as it has a G.I. of 22. Pearled barley is very versatile and can also be used as a carb in soups and stews while keeping the G.I. of the meal very low.
100g pearled barley
750ml water
2 large aubergines, halved lengthways
1 tin chopped tomato with herbs
1 large onion, chopped
6 sprigs fresh origanum, or 1 tsp dried origanum
2 sprigs fresh basil, or 1 tsp dried basil
2 sprigs fresh thyme, or 1 tsp dried thyme
½ tsp Garlic Italian herbs
½ tsp Rosemary and Garlic
2 large cloves garlic, finely chopped
60g 3% fat yellow cheese grated, grated
salt and freshly ground black pepper
2 tsp olive oil or oil spray
- Preheat oven to 180C.
- Simmer the pearled barley, covered in water for 30 minutes.
- Meanwhile scoop out the flesh of the aubergine, leaving a 1cm shell.
- Sprinkle the shells with salt and turn them upside down on kitchen paper to drain off the bitter juices.
- Dice the aubergine flesh.
- Fry the chopped onions and garlic with fat-free oil spray till brown. Add the aubergines and continue to sauté till brown.
- Combine the chopped tomato and herbs with the sautéed mixture.
- Add the prepared pearled barley, stir in the 3 % fat cheese and season with salt and pepper to taste.
- Rinse the aubergine shell out with cold water and drain and pat dry.
- Fill with stuffing and bake for 30 minutes in preheated oven.
Tips
- Garnish with fresh herbs and serve hot or cold.
- This could be used as a starter for a dinner party or as the starch and vegetable of the main meal. Two stuffed aubergine halves together with a large green salad will be great for a main meal.
- You could add 1 bag of seasoned cooked quorn mince to the whole mixture for stuffing.