“Aubergines farcies are an incredibly tasty and healthy dish which toddlers will love. Suitable for both meat eaters and vegetarians, this Australian-style recipe from Toddler Recipes Australia includes fresh eggplant stuffed with a variety of healthy ingredients such as diced vegetables, herbs, cheese, and rice. Serve this delicious and nutritious dish for lunch or dinner and enjoy watching your toddler enjoy this colourful and tasty meal!”
General Information
- Servings: 4
- Keywords: aubergin, aubergines farcies, stuffed aubergines
- Calories: 350
- Protein: 2.5g
- Carbs: 43.3g
- Fats: 15.2g
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Ingredients
- 2 medium aubergines
- 30g garlic, chopped
- 60g onion, chopped
- 30g red pepper, chopped
- 30g green pepper, chopped
- 30g celery, chopped
- 60g button mushrooms
- 2 tbsp. olive oil
- 10g parsley, chopped
- 2 bay leaves
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 cup vegetable stock
Directions
- Preheat oven to 375° F (190° C).
- Cut the aubergines in half lengthwise and scoop out the flesh inside, creating cups. Save the flesh parts of the aubergines.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the garlic, onion, red pepper, green pepper, celery, mushrooms, parsley, bay leaves and black pepper. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened.
- Add the reserved aubergine flesh and cook for an additional 5 minutes.
- Add the cumin and vegetable stock, reduce the heat to low, and let simmer for about 10 minutes.
- Place the aubergine cups on a baking tray and fill them with the cooked vegetables.
- Bake for about 20 minutes, or until the aubergines are tender.
** A festive touch - don’t forget to serve these delicious* aubergines farcies* with a sprinkle of cheese!**
Recommended Sides
- A green salad
- Roasted potatoes
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