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Fat-burning Stuffed Eggplants with Grilled Vegetables

Course: Starter
Preparation time: 20 minutes
Cooking time: 10 minutes

Instructions

  • 1.   Preheat the oven to 180°C (350°F).
  • 2.   Cut the eggplants in half lengthwise.
  • 3.   Place them on a baking sheet lined with parchment paper and drizzle with olive oil and a little salt.
  • 4.   Bake them for 10 minutes.
  • 5.   Meanwhile, wash, seed, and dice the bell peppers and chili pepper.
  • 6.   Peel and finely chop the onion and garlic.
  • 7.   Grill the bell peppers, chili pepper, onion, garlic, and chopped herbs in a non-stick skillet over high heat. Season with salt and pepper.
  • 8.   When the eggplants are cooked, remove them from the oven and scoop out their flesh with a spoon.
  • 9.   Mix half of the eggplant flesh with the grilled vegetable brunoise.
  • 10.   Fill the hollowed eggplants with the mixture, then sprinkle with a few washed and halved cherry tomatoes.
  • 11.   Drizzle the eggplants with olive oil.
  • 12.   Broil for a few minutes to brown everything nicely.
  • 13.   Serve immediately with quinoa, bulgur, or brown rice.
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Ingredients for servings

  • 2 eggplants
  • 1 red bell pepper
  • 11 green bell peppers
  • 1 yellow bell pepper
  • 6 cherry tomatoes
  • 1 red chili pepper
  • 1 onion
  • 2 garlic cloves
  • 1 bunch of fine herbs (optional)
  • 1 tablespoon of olive oil
  • 1 pinch of salt and pepper
  • 1 xxx (optional)

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