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Stuffed aubergines with aurora sauce

These aubergines stuffed with aurora sauce are ideal for include more vegetables to your diet in a simple and delicious way.

Before I used to prepare them parmesan that we love but these weeks I have taken to filling them with vegetables, without any meat to make them more digestible.

They are also very practical. They can be prepared in advance and, at the time of serving, they are given a heat shock and ready to take to the table.

On this occasion I have mainly used zucchini and green beans and we have given them color with the aurora sauce which also enriches the recipe and turns it into an ideal second course.

3 super easy ways to prepare eggplants.

To prepare the eggplant you can use the method you like the most or the one that best suits you and your time.

  • Microwave oven: covered for about 10-20 minutes at maximum power (depending on the size of the aubergines).
  • Varoma: skin side up, 20 minutes, varoma temperature, turn to the left, spoon speed.
  • Oven: preheated at 180º for 40 minutes.

I personally really like making them in varoma. I usually take advantage of any other preparation, be it a sauce, like in today's recipe, or a cream, lentils, etc. It only takes 20 minutes for the pulp to soften.

Then you just have to empty them and ready to fill. Do not forget to add the pulp to your filling to use vegetables 100%.

And, of course, the touch that should not be missing is a good gratin to give it color and a delicious crunchy texture.

More information - Eggplants parmigiana / Basic recipe: aurora sauce

Adapt this recipe to your Thermomix® model


Discover other recipes of: Salads and Vegetables, Easy, Vegetarian

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