Moroccan Stuffed Aubergines (Vegetarian)

Preheat oven to 180°C

• Prep the aubergines by slicing them lengthways and scoring the centre. Place on a baking tray and drizzle some olive oil on top. Pop in the oven.
• Meanwhile, add the quorn mince and diced onion to a saucepan with a tbsp of olive oil. After 5 minutes the onions should start to go translucent. At this point add in the garlic, seasoning and salt.
• Pour in the chopped tomatoes and frozen peppers and reduce to a simmer until your aubergines are ready (approx 15 minutes at this stage).
• Serve with your baked aubergines and a sprinkle on some feta and fresh parsley.