Moroccan Inspired Veggie Aubergines
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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.
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.
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.
After around 30 minutes, your aubergines will be ready.
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.
Serve each aubergine on a plate with the plant-based sauce and garnish with feta and parsley.
Moroccan Inspired Veggie Aubergines
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
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