Aubergines are particularly good for stuffing because the flesh becomes part of the filling rather than being wasted. Here it is cooked with tomato, plant-based mince and warm spices before going back into the roasted shells.
The garlic yoghurt is worth adding at the end. That little bit of coolness lifts what would otherwise be quite a rich dish, and a simple green salad is really all it needs alongside.
Spiced Plant-Based Stuffed Aubergines
Description
Roasted aubergine shells filled with warmly spiced plant-based mince and tomatoes, finished with cool garlic yoghurt.Ingredients
Instructions
-
Heat the oven to 220°C / 200°C fan and line a baking tray. Halve the aubergines lengthways, score a border about 1cm from the skin and scoop out the flesh without piercing the shells.
-
Brush the shells with ½ tablespoon olive oil, season and arrange cut-side down. Roast for about 18 minutes.
-
Roughly chop the reserved flesh. Heat the remaining oil in a large frying pan and cook the onion, aubergine and salt over medium-high heat for about 8 minutes.
-
Add the paprika, cinnamon and oregano and cook for another minute. Stir in the tomatoes with 100ml water, simmer for 3 minutes, then add the plant-based mince and cook for a further 5 minutes.
-
Turn the shells cut-side upwards, divide the filling between them and grill for about 5 minutes until lightly browned.
-
Mix the yoghurt with the crushed garlic and a little seasoning. Spoon over the aubergines and finish with parsley if using.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 310.90kcal
- % Daily Value *
- Total Fat 17.74g28%
- Saturated Fat 4.93g25%
- Sodium 314.57mg14%
- Potassium 704.25mg21%
- Total Carbohydrate 23.55g8%
- Dietary Fiber 11.76g48%
- Sugars 10.93g
- Protein 16.35g33%
- Vitamin C 8.74 mg
- Calcium 38.93 mg
- Iron 0.86 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
