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Iranian Stuffed Aubergines with Coconut and Almond Sauce

Roasted aubergines stuffed with a spiced fruit, nut, and chickpea filling, served with a creamy coconut and almond sauce.

VegetarianVeganDinnerMiddle EasternAubergine
Estimated Nutrition
Calories
548.1
kcal / serving
3288.5 kcal total
Carbs
47.4g
per serving
284.1 g total
Fat
34g
per serving
204.2 g total
Protein
13.1g
per serving
78.4 g total
Cook Time
45
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
100
g
Dried Apricot
100
g
Date
Chopped
15
ml
Lemon Juice
1
piece
Lime
Zest and juice
LegumesPulses
100
g
Chickpeas
Cooked weight
Liquids
60
ml
Orange Juice
400
ml
Coconut Milk
1 tin
750
ml
Water
NutsSeeds
1
tsp
Cumin
For the spice mix
1
tsp
Cinnamon
Ground, for the spice mix
1
tsp
Nutmeg
Ground, for the spice mix
1
tsp
Turmeric
For the spice mix
4
clove
Garlic
Chopped
150
g
Cashews
Roasted
2
tbsp
Coriander
Fresh, chopped
2
clove
Garlic
Peeled and chopped
1
tsp
Turmeric
For the sauce
1
tsp
Cayenne
For the sauce
1
stick
Cinnamon
100
g
Almond
Ground
OilsFats
15
ml
Olive Oil
1
tbsp
Sunflower Margarine
For the sauce
Vegetables
1
tsp
Ginger
Ground, for the spice mix
3
piece
Aubergine
Medium
1
piece
Onion
Medium, peeled and finely chopped
1
piece
Red Chilli
Finely sliced
1
piece
Green Pepper
Diced finely
2
piece
Tomato
Diced
2
cm
Ginger
Fresh, peeled and finely chopped

Method

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