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Suitable for lunch or supper, nutritious and satisfying dish

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Servings: 6
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Ingredients

Cost per serving $2.15 view details

Directions

  1. Preheat oven to 220*C
  2. Take 6 aubergine halves and carefully remove the flesh to create shells
  3. Skin 2 aubergines
  4. Finely chop all the flesh to a pulp
  5. Stirfry the onion in some olive oil to become translucent, add the pulp and cook about 4 minutes
  6. Add the chopped tomatoes and basil leaves and cook another 2 minutes until soft, season with S&P, remove from heat
  7. Add the Provolone cubes, and the 2 tbspParmesan mix lightly
  8. Fill the six shells with all of the mixture
  9. Drizzle a little oil in th oven roaster
  10. Place the aubergines tightly in the roaster
  11. Top with the cherry tomatoes
  12. Mix the bread crumbs with the Parmesan and sprinkle over the fruit
  13. Bake in the oven for 20-25 minutes
  14. Serve hotw
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Nutrition Facts

Amount Per Serving %DV
Serving Size 351g
Recipe makes 6 servings
Calories 359  
Calories from Fat 262 73%
Total Fat 29.65g 37%
Saturated Fat 7.24g 29%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 278mg 12%
Potassium 707mg 20%
Total Carbs 17.84g 5%
Dietary Fiber 9.1g 30%
Sugars 7.65g 5%
Protein 9.41g 15%

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