Stuffed eggplant and pita pizza

Stuffed Aubergine

by Fattig.student
Vegetarian
Gluten-free
50 min
Stuffed Aubergine

ingredients

  • 1 x aubergine
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 x red onion
  • 400 g diced tomatoes
  • 180 g lentils
  • 1/2 tsp cumin
  • 50 g cheese
  • 1/4 pack rocket

method

  1. Slice the aubergine in two lengthwise, and score the flesh in a criss-cross pattern, using a sharp knife. Drizzle with olive oil and a pinch of salt, and bake in the middle of the oven at 200 degrees C for about 25-30 minutes.
  2. Mince the garlic and chop the red onion, and fry in a frying pan with a little oil or butter until the onion is translucent.
  3. Add diced tomatoes, lentils and cumin. Bring to a boil.
  4. Once the aubergine is done cooking, dig out the flesh and add it to the pan with tomato sauce. Cook for a few minutes, then fill the auberigne skins with half of the tomato-aubergine mixture. The other half is to be set aside for another dinner this week. Top the aubergines with grated cheese, and bake in the middle of the oven at 200 degrees celsius for about 10-15 minutes.
  5. Top with rocket and serve.

Pita Bread Pizzas

by Fattig.student
Vegetarian
15 min
Pita Bread Pizzas

ingredients

  • 100 g cheese
  • 1/4 pack rocket

method

  1. For this dinner we'll be using pita bread and tomato filling that was made earlier in the weekly menu.
  2. Preheat the oven to 250 degrees celsius.
  3. Top the pita bread with tomato filling and grated cheese. Bake in the oven on the middle rack for about 10 minutes - until the cheese has golden spots.
  4. Top with rocket.
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