EIWITRIJK RECEPT · FASE 2 · DINER

Stuffed aubergine with mince and white beans

Aubergine stuffed with mince and white beans, a hearty Phase 2 dish with pulses.

50 min totaal 1 portie 460 kcal p.p. 39 g protein

Stuffed aubergine with mince and white beans is a hearty baked dish where the hollowed aubergine holds a savoury filling. Lean beef mince, white beans and tomato meld together into a creamy, Mediterranean sauce that disappears beneath a layer of melted cheese.

In Phase 2 there's room for slow-release carbohydrates, and white beans fit perfectly there. They bring fibre and a creamy bite, whilst the mince makes this a protein-rich meal with nearly forty grams of protein. That combination of pulses and lean protein delivers lasting satisfaction that forms the beating heart of a good protein diet.

Lovely with a fresh salad of rocket and tomato or a spoonful of lean yoghurt with fresh herbs alongside.

Zo maak je het

  1. Hollow out the aubergine and finely chop the flesh.
  2. Fry the minced beef with garlic, add the aubergine flesh, tomatoes and oregano.
  3. Stir in the white beans and season to taste with salt and pepper.
  4. Fill the aubergine halves with the mixture and sprinkle with cheese.
  5. Bake for 30 minutes at 190 degrees until the aubergine is soft.

Bewaren

Keep the stuffed aubergine covered in the fridge for up to three days. The dish also freezes well in individual portions.

Variatietips

Replace the beef mince with chicken or vegetarian mince and swap the white beans for kidney beans. A pinch of cinnamon or cumin gives the filling a warm touch.

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