Stuffed Aubergine (Vegan)

Tomato & Chilli Sauce brings a nice level of heat

You will need:
  • 1 aubergine, cut in half length ways
  • 1 courgette, diced 
  • 4 small tomatoes quartered 
  • 1 red onion chopped finely
  • 1 clove garlic peeled and crushed
  • Olive oil
  • Jar  Tomato & Chilli Sauce
  • Khoisan Natural Salt and Rainbow Pepper to taste
  • 100g fine breadcrumbs
  • Mixed Herbs to taste
  • Grated Parmesan (or vegan alternative) 
Method:
  1. Cut aubergine in half and scoop out flesh. retain this for the filling.
  2. Place the two halves on a baking tray and brush insides with a little olive oil.
  3. Bake for about 10 minutes at 180 degrees (Mk 4).
  4. Meanwhile prepare filling by combining chopped aubergine flesh, courgette, tomatoes, half the jar           of  sauce, garlic and onion. Add salt and pepper to taste.
  5. Fill the aubergine halves with vegetable mix.
  6. In another bowl mix breadcrumbs and herbs. Top the aubergines with breadcrumb mix. Drizzle on a         little more oil and top with a little Parmesan 
  7. Return to oven for about 20-30 minutes depending on how tender you like your vegetables 
  8. Serve with flatbread and a green salad.
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