Nutritional Information
Energy (kcal) 326 kcal
Energy (kJ) 1362 kJ
Protein (g) 7.0 g
Carbohydrate incl. fibre (g) 43.1 g
Carbohydrate excl. fibre (g) 32.5 g
Sugar (g) 13.0 g
Fibre (g) 10.6 g
Fat (g) 16.1 g
Saturated Fat (g) 2.1 g
Unsaturated Fat (g) 12.5 g
Monounsaturated Fat (g) 4.7 g
Polyunsaturated Fat (g) 4.3 g
Trans Fat (g) 0.0 g
Cholesterol (mg) 0 mg
Sodium (mg) 182 mg
Salt (g) 0.45 g
Vitamin A (IU) 968 IU
Vitamin C (mg) 47.8 mg
Calcium (mg) 82 mg
Iron (mg) 2.72 mg
Potassium (mg) 914 mg

Stuffed Aubergines

Stuffed Aubergines | Healthy Snack Recipes - Flora ProActiv

A Mediterranean staple, aubergines are as versatile as they are healthy. This stuffed aubergine recipe is a healthy cholesterol managing meal infused with exotic flavours.

  • Serves: 4
  • Prep: 25 mins
  • Cook: 40 mins


  • 2 aubergines
  • 1 red bell pepper, cut into chunks
  • 1 tbsp and 1 tsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 400g canned chopped tomatoes
  • 2 tsp ground cinnamon
  • Pinch of sugar
  • 2 tbsp fresh coriander, chopped
  • Ground black pepper
  • 40g toasted pine nuts
  • 100g cooked brown rice
  • 30g Flora pro.activ Buttery


  1. Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm (½ inch) shell. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
  2. Roast in preheated oven to 180°C/170ºC Fan/Gas mark 4 for 30 minutes.
  3. Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes, cinnamon and sugar. Season with pepper and simmer until reduced by half.
  4. Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
  5. Mix with the cooked rice and roasted peppers and Flora ProActiv.
  6. Stuff into aubergine shells with tomato mix and serve.