This blog post on Toddler Recipes Australia introduces a delicious and nutritious dish: Herb Stuffed Roasted Aubergines. This recipe can help provide your toddler with a tasty meal full of vegetables and herbs. It’s easy to make, healthy and packed full of flavour. Perfect for those days when children don’t have much appetite and need something to tantalise their taste buds.
General Information
- Servings: 2
- Keywords: Roasted Aubergines, Herb-Stuffed, Indian
- Calories: 160
- Protein: 13 g
- Carbs: 16 g
- Fats: 8 g
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
Ingredients
- 2 aubergines (about 200g each)
- 2 tablespoons of olive oil
- 55g of diced red onion
- 1 fresh red chili (deseeded, if preferred)
- 1/2 teaspoon of garam masala
- 1/4 teaspoon of ground turmeric
- 1/4 teaspoon of ground cumin
- 55g of roasted cashew nuts
- 2 tablespoons of freshly chopped herbs (such as parsley, coriander, basil or mint)
Directions
- Preheat the oven to 170°C (325°F).
- Wash the aubergines well and dry them. Cut each one lengthwise into quarters.
- Carefully slice the aubergine quarters into the centre, creating a pocket for the stuffing.
- Heat the olive oil in a pan over medium heat. Add the onion and chili and cook for about 6 minutes until they start to soften.
- Add the garam masala, ground turmeric, ground cumin and roasted cashew nuts to the pan and cook for a few minutes.
- Add the herbs and stir to combine. Reduce the heat and let the filling cool.
- Fill the aubergine pockets with the filling. (It’s okay if some of the filling does not fit into the pockets!)
- Place the aubergines onto a baking tray and roast in the oven for 25-30 minutes, until the flesh is tender.
- Serve hot, garnished with extra herbs, if desired.
Recommended Sides
Serve these Herb-Stuffed Roasted Aubergines with a side of fluffy white rice, creamy yogurt sauce and a fresh green salad.
Why not get your little chefs to help in the kitchen? They could help scoop out the aubergines, fill the pockets with the stuffing and even sprinkle the herbs on top for garnish.
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