Name: Spicy stuffed eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1⁄2 piece Onion; 1⁄2 tsp Cumin Ground (grinded); 1⁄2 piece Red pepper (sweet); 35 g Tomato paste; 1⁄2 tsp Paprika powder; 1⁄2 piece Tomatoes; 1⁄2 tsp Chili powder; 1 piece Eggplant; 75 g Vegetarian chicken pieces; 1 clove Garlic; 1⁄4 piece Lemon (the juice); 1⁄2 Tbsp Paprika powder; 1⁄2 piece Avocado; 50 g low-fat quark

Cow's milk

Fruit

Nightshade

Lactose

Legumes

Citrus

Your Meal Planners

Blender

Oven

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

For the dressing:

Spicy stuffed eggplant

 Preheat the oven to 200 degrees Celsius. 

 Cut the aubergine in half and make squares in the flesh with a knife. You cut the pulp. Then brush the aubergines with a brush with olive oil and sprinkle them with salt and pepper. Place the aubergines in the preheated oven for 20 minutes. 

 Meanwhile, cut the onion, tomato and pepper into cubes. Fry the onion in a frying pan with olive oil. After two minutes add the vegan chicken and stir well. Fry the chicken and then add the other vegetables together with the herbs. Stir well. 

 When the chicken is cooked, add the tomato paste and reduce the heat to low. 

 Remove the aubergines from the oven and scoop out the flesh. Cut the flesh into cubes and add to the chicken. Stir well and then fill the aubergines with the mixture. Return to the oven for another 5 to 7 minutes so that the flavors absorb well. 

 Now make the dressing by mashing the ingredients with a hand blender or blender. Season with salt and pepper. 

Spicy stuffed eggplant

Spicy stuffed eggplant

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Macros(per serving)

Ingredients

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