Thursday, April 7, 2011

Stuffed aubergines

Testing out another recipe from my new Spanish cookbook and adapting it to make it veggie friendly and wheat-free. To make this recipe vegan friendly I'd suggest replacing the quorn mince with brown lentils or soya mince and replacing the egg with some olive oil to help everything bind. I'd also suggest that if you're not into sweet seasoning like myself, you might prefer to replace the cinnamon with something like paprika or basil.

Ingredients:   (serves 2)
1 large aubergine,
100g of quorn mince,
2 garlic cloves, crushed
1 tomato, chopped
1 red onion, chopped
1 egg
1/4 tsp ground cinnamon,
2 tbsp chopped parsly,
50g ground almonds.

Preheat the oven to 200° (400° or Gas mark 6). 

Cut the aubergine in half lengthways, then carefully make diagonal incisions to make a diamond effect across the flesh, then sprinkle with salt and leave for 20 minutes. After this, bake the aubergines incision side down coated in a little olive oil for 20 minutes or until softened. Let them cool enough so you can hold them to scoop out the centre. 

Put the scooped out aubergine flesh into a bowl and add the tomato, quorn mince, onion, egg, parsley, cinnamon, garlic, ground almonds and mix together. Season with pepper if you wish. Spoon the mixture into the hollowed out aubergine halves. Before returning them to the oven, drizzle a little olive oil each of them and bake for a further 30 minutes. 

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