These easy stuffed aubergines are packed full of protein and flavour.
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Serves
4
Aubergine
Textured Soy Protein
Vegetable Stock
Onion
Garlic
Ras el Hanout
Balsamic Vinegar
Tomato Paste
Pine Nuts
Parsley
Pomegranate Seeds
Rice
Lemon
Olive Oil
Tahini
Serves
4
Aubergine
Textured Soy Protein
Vegetable Stock
Onion
Garlic
Ras el Hanout
Balsamic Vinegar
Tomato Paste
Pine Nuts
Parsley
Pomegranate Seeds
Rice
Lemon
Olive Oil
Tahini
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Step 1.
Preheat the oven to 190C.
Step 2.
Put 400ml of boiling water in a jug and mix through the stock cube until dissolved. Mix the stock through the soy protein and cover with a plate to steam. Set aside for at least 15 mins.
Step 3.
Cut the aubergine in half and score in a criss cross pattern all along the flesh. Place it cut side down on a lined baking sheet.
Bake at 180 for 35-45 mins, until very soft inside (this will depend on the size of your aubergine).
Step 4.
Drain the mince in a colander and squeeze out the excess water with the back of a spoon.
Step 5.
Finely chop the onion and garlic. Saute the onion in a large frying pan on medium heat for 3-4 mins with a drizzle of olive oil. Add the garlic and stir for another minute before adding your spices (ras el hanout or a mix of cumin, paprika and chili) and the tomato paste.
Step 6.
Add the mince and the mashed aubergine flesh to the pan with a drizzle of olive oil and season well. Fry the mix for 7-8 mins until starting to crisp up. Taste and add more seasonings as you like. Mix in the pine nuts.
Step 7.
Spoon the mixture back into the aubergine skins. Drizzle with a little olive oil and grill for 3-5 mins until crispy on top.
Step 8.
Cook your rice or couscous. Finely chop the parsley.
Step 9.
Serve the aubergines with your chosen grain and top with plenty of parsley, some extra pine nuts, and pomegranate and tahini if using. Finish with a good squeeze of lemon and enjoy.
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