5 from 6 votes

Moroccan Inspired Veggie Aubergines

Jump to Recipe
These Moroccan Inspired Veggie Aubergines are loaded with vegetables and plant-based mince, with a delicious smoky red sauce. Sprinkle the crumbled feta and chopped parsley over the top. Minimal effort, give it a go!
Prep time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
£1.55
Makes: 4
mains
Moroccan
moroccan aubergines, Moroccan Inspired, Moroccan Inspired Aubergines, Veggie Aubergines
Freezable

Table of Contents

  1. How to make this recipe

How to make this recipe

Preheat oven to 180°C

Start by slicing the aubergines lengthways in half and score the flesh with your knife before placing on a baking tray. Drizzle a tbsp of olive oil across the slices and pop in the oven with the timer set to 30 minutes.

2 aubergines cut in half and scored on baking tray

Now add the olive oil to a large saucepan with the chopped onion, mushrooms and grated courgette to sweat for around 8 minutes. Season with a pinch of salt and pepper.

Chopped onions, courgette and mushrooms in frying pan

After the vegetables have softened and the moisture has evaporated, add the spices to bloom with the minced garlic. Gently fry for around a minute before adding the passata, plant-based meat and water. Bring up to a low simmer, add a lid to the pan and set a timer for around 20 minutes.

Mince added to pan with sauce and stirred with wooden spoon

After around 30 minutes, your aubergines will be ready.

Aubergines baked and golden brown on top

Meanwhile, the sauce should have reduced nicely. Add the red wine vinegar into your smoky sauce and taste to see if any salt is needed.

Fried mince sauce being stirred in frying pan

Serve each aubergine on a plate with the plant-based sauce and garnish with feta and parsley.

Aubergines filled with mince and garnish on baking tray with feta and parsley

 

Moroccan Inspired Veggie Aubergines

Print Pin It
5 from 6 votes
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
£1.55
mains
Moroccan
moroccan aubergines, Moroccan Inspired, Moroccan Inspired Aubergines, Veggie Aubergines
Freezable
Servings: 4
These Moroccan Inspired Veggie Aubergines are loaded with vegetables and plant-based mince, with a delicious smoky red sauce. Sprinkle the crumbled feta and chopped parsley over the top. Minimal effort, give it a go!

Ingredients

  • 2 large aubergines (£0.77x2)=(£1.54)
  • 1 onion, finely chopped (£0.50)=(£0.16)
  • 400 g mushrooms, finely chopped (£1.00)
  • 1 courgette, grated (£0.80/2)=(£0.40)
  • 3 cloves of garlic (£0.69/3)=(£0.23)
  • 454 g plant-based meat (£1.65)
  • 500 g passata (£0.33)
  • 100 g feta, crumbled (£0.75/2)=(£0.38)
  • Bunch of fresh parsley (£0.50)

Cupboard Essentials

  • 2 tbsp olive oil
  • 1.5 tsp cumin
  • ¼ tsp cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp chilli powder
  • 1 tsp red wine vinegar
  • Salt & Pepper
  • 250 ml water

Method

Preheat oven to 180°C (This makes a lot of veggie mince per serving/ halved aubergine. If you want a greater ratio of roasted aubergine to the mince, add another halved aubergine into your baking tray in step one to create 6 servings).

  • Slice the aubergines lengthways in half and score the flesh with your knife. Place on a baking tray and drizzle a tbsp of olive oil across the slices. Pop in the oven, timer set to 30 minutes.
  • Add the olive oil to a large saucepan with the chopped onion, mushrooms and grated courgette to sweat for around 8 minutes. Season with a pinch of salt and pepper.
  • Once everything has softened and the released moisture has evaporated, add the spices and minced garlic into the pan to gently fry for around a minute before adding the passata, plant-based meat and water. Bring up to a low simmer, add a lid to the pan and set a timer for around 20 minutes.
  • When your aubergines have cooked for 30 minutes, the sauce should have reduced nicely. Add the red wine vinegar into your smoky sauce and taste to see if any salt is needed. Top each aubergine with the plant-based sauce and garnish with feta & parsley. So good.

Nutrition

Servings: 4 servings
Fat: 18g
Calories: 387kcal
Carbohydrates: 16g
Protein: 30g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim