Veggie recipe:stuffed aubergines, white cheese mousse

Preparation:20 min. Cooking:30 min. For 4 people.

Ingredients:

2 aubergines

2 packs of Céreal Bio vegetable chopped bolognese style (€ 2.85, in GMS)

1 c. at c. of cumin

1 c. at c. of cinnamon

½ chopped coriander bouquet

½ chopped mint bouquet

100 g of bulgur

2 c. at s. of shredded almonds

2 cl of olive oil

For the white cheese mousse:

150 g of white cheese

25 cl of whole cold liquid cream

Salt and pepper

1 / Preheat the oven to 180 ° (Therm.6)

2 / Wash the aubergines and cut them in half lengthwise. Cut the aubergines diagonally and place them in an ovenproof dish.

3 / Put the chopped vegetables in a salad bowl. Add spices and chopped herbs.

Bring a pot of water to a boil and cook the bulgur in it according to the recommendations on the package. Drain and mix with the minced meat.

4 / Add the sliced almonds that you have previously grilled dry in a frying pan. Mix well and cover the aubergines with the minced meat. Drizzle with olive oil and bake for 30 minutes.

5 / Pour the white cheese into a bowl. Whip the liquid cream. Gently mix this with the white cheese. Salt and pepper.

6 / Serve the stuffed aubergines with the white cheese mousse.

Tip:You can keep a few herbs and a few sliced almonds that you can sprinkle on the aubergines when serving.