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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 aubergines
  • 1 clove of garlic
  • ½ onion
  • ½ tin of tomatoes
  • 1 stock cube with 1/2 can of water
  • salt and pepper
  • 300 g quorn mince (or alternative)
  • to garnish - feta, sriracha
  • 2 tbsps chopped coriander
Spices
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp smoked paprika
Yoghurt Dill Sauce
  • 5 tbsps yoghurt
  • 2 tsps chopped dill
  • 2 tbsps chopped parsley
  • 2 tsps garlic
  • 2 tbsps lemon juice
  • salt and pepper to taste
Stuffed Aubergines Stuffed Aubergines

Stuffed Aubergines


  1. Slice the aubergines in half and scoop out the flesh (dice this and set this aside). Drizzle the aubergine in a little oil and bake at 180℃ for 20 minutes
  2. Finely dice the onion and soften this in a little oil. After around 5 minutes, add in the garlic and scooped out flesh. Once this has started to soften, add the spices and mix. If it starts to dry out you can add some water.
  3. Add in the tomatoes and mix, once this has softened and cooked through, transfer it to a blender and blitz.
  4. Fry off your mince or if you are using quorn add it to the blended sauce. Add a little water to the sauce.
  5. Cook until the mince has cooked through and add the chopped coriander. The mince should not be liquid-y, if it is cook until this has evaporated and the mix looks dry.
  6. Scoop this into the aubergine and put back into the oven for another 10 minutes
  7. Make the yoghurt sauce by mixing all the ingredients together
  8. Remove from the oven, crumble the feta over the top and drizzle the yoghurt sauce and sriracha
Stuffed Aubergines Stuffed Aubergines

Stuffed Aubergines

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 aubergines
  • 1 clove of garlic
  • ½ onion
  • ½ tin of tomatoes
  • 1 stock cube with 1/2 can of water
  • salt and pepper
  • 300 g quorn mince (or alternative)
  • to garnish - feta, sriracha
  • 2 tbsps chopped coriander
Spices
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp smoked paprika
Yoghurt Dill Sauce
  • 5 tbsps yoghurt
  • 2 tsps chopped dill
  • 2 tbsps chopped parsley
  • 2 tsps garlic
  • 2 tbsps lemon juice
  • salt and pepper to taste
  1. Slice the aubergines in half and scoop out the flesh (dice this and set this aside). Drizzle the aubergine in a little oil and bake at 180℃ for 20 minutes
  2. Finely dice the onion and soften this in a little oil. After around 5 minutes, add in the garlic and scooped out flesh. Once this has started to soften, add the spices and mix. If it starts to dry out you can add some water.
  3. Add in the tomatoes and mix, once this has softened and cooked through, transfer it to a blender and blitz.
  4. Fry off your mince or if you are using quorn add it to the blended sauce. Add a little water to the sauce.
  5. Cook until the mince has cooked through and add the chopped coriander. The mince should not be liquid-y, if it is cook until this has evaporated and the mix looks dry.
  6. Scoop this into the aubergine and put back into the oven for another 10 minutes
  7. Make the yoghurt sauce by mixing all the ingredients together
  8. Remove from the oven, crumble the feta over the top and drizzle the yoghurt sauce and sriracha