Stuffed Aubergine


Serves 2


1 aubergine

1 onion, chopped

1 clove of garlic, chopped

1 chilli, chopped

1/4 a cup of green lentils, soaked and drained

1/4 a cup of quinoa

1/2 a tin of  chopped tomatoes

Mushrooms, chopped

1 tbsp of black olives, sliced

1 tsp of basil

1 tsp of thy

Juice from 1/2 a lemon



50g of vegan cheese, grated

2 tbsps of breadcrumbs

Olive oil


Preheat the oven to 200°C

Cut the aubergine in half lengthways and spoon out the flesh leaving about 1cm thickness.

Cut the flesh in to cubes and set aside. 

Brush the aubergine halves with olive oil, sprinkle with salt cover with foil and put in the oven for 30 minutes.

In a pan, fry the onion and garlic for around 5 minutes.

Add the lentils, quinoa, aubergine flesh, mushrooms, olives and tomatoes.

Stir in the chilli, thyme, basil and salt and pepper to taste, put the lid on the pan and simmer for 20 minutes.

Take the aubergine halves out of the oven and remove the foil.

Spoon in the aubergine  mix back in to the halves.


Mix the  cheese, breadcrumbs and lemon juice.

Sprinkle over the stuffed aubergine halves.


Drizzle with olive oil and return to the oven uncovered for 30 minutes.

Serve – I served with savoy cabbage


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