Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

3.7 16 ratings

Prep. 15 min

Total 50 min

4 portion

Ingredients

Stuffed Aubergines

aubergines
3
fine sea salt
2 pinches
olive oil
80 g
bulgar wheat
100 g
water
250 g
spring onions cut in pieces
50 g
red peppers cut in pieces
100 g

Saffron Yoghurt

lemon juice, freshly squeezed
30 g
olive oil
50 g
saffron
1 tsp
garlic clove
1
Greek yoghurt
180 g
pomegranate seeds
50 g
toasted pine nuts
30 g
fresh basil leaves
20 g

Nutrition per 1 portion

Calories 395 kcal / 1653 kJ

Protein 7 g

Fat 25 g

Carbohydrates 29 g

Fibre 10 g

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Also featured in

Flexitarian Favourites 12 Recipes
UK and Ireland

persian vegetarian 10 Recipes
UK and Ireland

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