These aubergines stuffed with aurora sauce are ideal for include more vegetables to your diet in a simple and delicious way.

Before I used to prepare them parmesan that we love but these weeks I have taken to filling them with vegetables, without any meat to make them more digestible.

They are also very practical. They can be prepared in advance and, at the time of serving, they are given a heat shock and ready to take to the table.

On this occasion I have mainly used zucchini and green beans and we have given them color with the aurora sauce which also enriches the recipe and turns it into an ideal second course.

Stuffed aubergines with aurora sauce

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An ideal second dish based on vegetables topped with the creaminess of the aurora sauce.

Mayra Fernandez Joglar

Recipe type: vegetables
Calories: 240
Rations: 2

Preparation time: 7M
Cooking time: 21M
Total time: 28M

Ingredients

1 eggplant
50 g of zucchini
50 g of green beans round (can be frozen)
100 g onion
1 Carrot
1 garlic clove
1 stick of celery
20 g olive oil
8 tablespoons aurora sauce (see recipe)
40 g of grated cheese

Preparation

Wash the aubergines, dry them and cut them in half. With the tip of a sharp knife, make some scratches on the pulp, avoiding reaching the skin.

We place them in the varoma with the skin facing up. We close it well and reserve it.
In the glass we put all the washed and prepared vegetables. We chop them during 4 seconds, speed 5.
Add the oil and close the glass. We put the varoma in its position and program 20 minutes, varoma temperature, speed 1, left turn.
At the end of the time, we remove the varoma and, carefully, empty the pulp of the aubergine, leaving a little meat attached to the skin so that it stays strong when we fill them.

Place the empty aubergines in a suitable ovenproof dish with the skin down and lightly salt and pepper them.
He added the meat or pulp of the aubergine to the glass, season with salt and pepper and mix for 1 minute, speed 1, left turn.

We do not need to put heat since it is simply to integrate the ingredients well.
Fill the aubergines with the vegetable mixture from the glass.
We spread the aurora sauce on top and sprinkle the grated cheese.

Bake at 200º for a few minutes until the surface has a nice golden color.

3 super easy ways to prepare eggplants.

To prepare the eggplant you can use the method you like the most or the one that best suits you and your time.

Microwave oven: covered for about 10-20 minutes at maximum power (depending on the size of the aubergines).
Varoma: skin side up, 20 minutes, varoma temperature, turn to the left, spoon speed.
Oven: preheated at 180º for 40 minutes.

I personally really like making them in varoma. I usually take advantage of any other preparation, be it a sauce, like in today's recipe, or a cream, lentils, etc. It only takes 20 minutes for the pulp to soften.

Then you just have to empty them and ready to fill. Do not forget to add the pulp to your filling to use vegetables 100%.

And, of course, the touch that should not be missing is a good gratin to give it color and a delicious crunchy texture.

More information - Eggplants parmigiana / Basic recipe: aurora sauce

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Stuffed aubergines with aurora sauce

Stuffed aubergines with aurora sauce

Ingredients

Preparation

3 super easy ways to prepare eggplants.

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