Bulgur and Kidney beans stuffed Aubergine – Baked
This is a delicious healthy meal where the fillings can be customised as per choice. This can be served as a main dish Or a starter skipping bulgur filling. I love the texture of eggplant, which is soft and gives a crunchy roasted flavour especially when contrasted with bean and rice filling. It is aromatic with whole spices which tantalises the taste buds
Aubergine or Brinjal, is a very low calorie vegetable and has healthy nutrition profile. The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of antioxidants which helps to fight against cancer, aging, inflammation, and neurological disease.
Preparation time: 30 minutes
Baking time: 20 minutes
Cooking time: 30 minutes
Huggi OR Pongal brown rice with Soya beans
This is a south indian dish, which is similar to Pongal or Kichadi. Huggi is a dish prepared on the day of Makara Sankranthi, which can be served with peanut chutney. This is made similar to Pongal with few variations. Usually Avarekayi or Indian bean is used to this dish and in this recipe have used Soya bean.
I used brown rice and low oil hence the rice tends to dry faster. So feel free to add oil or butter or ghee or coconut milk for an added creamy texture.
Brown rice nutrients are retained and it is a healthy alternative for white rice. Brown rice when consumed in adequate proportion suffice the nutrient requirement of your body to a large extent. It’s also a great meal idea for those being on a weight loss diet, and for diabetics and heart patients.
Cooking time: 25-30 minutes
Soaking time: 1 hour