Eggplant with walnut and pistachio stuffing
60+ Min
0-200 Kcal
3 3 eggplants
1 1 one 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!