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Moroccan Inspired Veggie Aubergines (4 halves of aubergine with meat free filling) on stainless steel baking tray.
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5 from 6 votes

Moroccan Inspired Veggie Aubergines

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 Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: mains
Cuisine: Moroccan
Servings: 4
Calories: 387kcal
Cost: £1.55

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

Instructions

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

Calories: 387kcal | Carbohydrates: 16g | Protein: 30g | Fat: 18g