Borlotti Bean and Bright Vegetable Stuffed Eggplant
Author: 
Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
 
Vegetarian, protein packed and delicious! Simple weeknight dish that's out of the ordinary.
Ingredients
  • 2 carrots, diced
  • 1 medium zucchini, diced
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • ¼ jap pumpkin, diced
  • 1 large potato or large sweet potato, diced
  • 1 handful baby spinach leaves
  • 1 egg plant, halved lengthways
  • 1 can borlotti beans, drained and rinsed
  • salt and pepper to taste
  • Your Inspiration at Home Tuscan Style Capsicum Pesto Spice Mix
Instructions
  1. Preheat oven to 200?C (180?C fan forced). Spray baking dish with olive oil.
  2. Cook all vegetables (boil, steam or bake) except for the spinach, egg plant and garlic.
  3. Use a knife to cut slight indents 1cm from the edge of the eggplant so that it forms an easy guide for the spoon to follow as you scoop the pulp out. Try to keep the pulp in one peice (depending on the age of the eggplant the difficulty of this can vary), leaving the egg plant as a 1cm thick shell.
  4. Place eggplant halves on baking dish, spraying lightly with olive oil, cook for 25 minutes or until eggplant shell is tender
  5. Meanwhile, dice remaining fleshy parts of eggplant pulp and cook with garlic in a medium size pan sprayed with olive oil on medium heat.
  6. Add garlic to pan and stir until eggplant has softened.
  7. Add other cooked vegetables (except eggplant shell and spinach) and the borlotti beans to the pan.
  8. line egg plant with baby spinach leaves
  9. Pour vegetable and bean mix into eggplant shell
  10. Top with salt, pepper and capsicum spice mix
  11. Serve immediately and enjoy
Nutrition Information
Serving size: 2
Recipe by Eat Pray Workout at https://eatprayworkout.com/borlotti-bean-bright-vegetable-stuffed-eggplant-giveaway/