Creative | Gluten Free

Eggplant stuffed with red kidney beans

Ingredients:

Eggplant stuffed with red kidney beans

  • 2 large eggplants
  • 300 g cooked red kidney beans
  • 1 onion (sliced into strips)
  • 2 cloves of minced garlic
  • 1 green bell pepper (diced into small cubes)
  • 4 tbsp olive oil
  • Salt
  • Pepper
  • 100 g grated cheese
  1. Bake the eggplant until they are”al dente”. Cut in half lengthwise, remove part of the flesh, set aside.
  2. In a frying pan, heat the olive oil; sauté the onion, pepper and garlic until the onion is transparent. Add the beans and season with salt and pepper, then sauté for an extra five minutes.
  3. Fill the aubergines with the bean mix. Cover with the grated cheese and bake until the cheese has melted. Serve with rice.

Method:

Eggplant stuffed with red kidney beans

  • 2 large eggplants
  • 300 g cooked red kidney beans
  • 1 onion (sliced into strips)
  • 2 cloves of minced garlic
  • 1 green bell pepper (diced into small cubes)
  • 4 tbsp olive oil
  • Salt
  • Pepper
  • 100 g grated cheese
  1. Bake the eggplant until they are”al dente”. Cut in half lengthwise, remove part of the flesh, set aside.
  2. In a frying pan, heat the olive oil; sauté the onion, pepper and garlic until the onion is transparent. Add the beans and season with salt and pepper, then sauté for an extra five minutes.
  3. Fill the aubergines with the bean mix. Cover with the grated cheese and bake until the cheese has melted. Serve with rice.

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