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Eggplant with walnut and pistachio stuffing
60+ Min
Easy
0-200 Kcal
|
ingredients
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3
3eggplants
1
1one bell pepper every color
1
1
piece onion
1
1
piece garlic
200
200
ml. oil
100
100
gr. walnuts
70
70
gr. pistachio
50
50
gr. sunflower seeds
30
30
gr. coriander
step 1
Wash vegetables. Remove the pulp of two eggplants so as to obtain the shape of the boat. Cut into small cubes third eggplant and pulp. Sauté with onions.
step 2
Wrap eggplant boats in foil and bake at 180 degrees for 20 minutes.
step 3
Place in a blender braised eggplant, nuts, two cloves of garlic, pistachios, sunflower seeds and whisk. Season with salt and pepper. Sprinkle with coriander.
step 4
Cool boat eggplants and fill stuffing.
Prepare the garnish: cut into strips of multicolored bell peppers and onions. Sauté over low heat.
How To Serve
Place boats on a plate along with garnish. Sprinkle with sunflower seeds.
Enjoy!
65 
132 
60+ Min
Easy
201-500 Kcal
