I really love cooking with home made produce, fresh from the garden, healthy and delicious. The taste of the ingredients is always so much better then the store bought vegetables and whatever you decide to cook, it’s just really good.
Mid-august is also the time when our garden is flourishing… with tomatoes, cucumbers, zucchinis, aubergines, beets, carrots, beans, peppers and many more.
It is harvest time.
If you are wondering why white aubergines, you should know that they have softer taste then the purple ones, they are considered more healthy and have fewer calories.
But the real Queen in this meal is the red hot chilli pepper, which gives it this intense flavour of hot, spicy dish. Perfect for an easy summer dinner with your loved one and a glass of wine.
Stuffed white aubergines
4 small white aubergines
7-8 green and yellow beans
1/2 boiled corn
1-2 fresh red chilli peppers
1/2 cup boiled buckwheat, optional
salt, black pepper and olive oil
Boil the corn for 3 hours and remove the grains.
Boil the buckwheat for 10 minutes.
Cut the carrot, beans and peppers into small bites.
Cut the aubergines in halves and remove the insides.
Place the buckwheat at the bottom of the halved aubergines.
Use some of the insides of the aubergines, cut them into small bites and mix with the other vegetables.
Stuff the aubergines with the mixed vegetables.
Sprinkle with himalayan salt and black pepper.
Bake for 40 minutes.
Add fresh parsley and olive oil right before serving.
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