AuthorJen BookerTempeh Stuffed Aubergine
Preheat oven to 220
Cut the aubergine in half length ways and diagonally score 1cm deep into the flesh
Rub in 1 tbsp oil on aubergines and place on a baking tray flesh up
Season with salt and pepper
Cook for 25 minutes
Crumble the tempeh into small pieces
Dice the red onion & yellow pepper and crush the garlic
Dissolve the stock cube in 150ml water
Cook the onion in some oil for 3 minutes then add the tempeh, garlic and pepper for 3 more minutes
Add the cinnamon and oregano and cook for 2 minutes
Stir in the passata and stock and cook for 10 mins
Season
Mix yoghurt with choped mint and salt and pepper
Cook the beans in salted water for 5 minutes and drain and toss in salt and 1 tbsp oil
Serve the aubergine topped with the 'mince' with beans and some mint yoghurt
Ingredients
Directions
Preheat oven to 220
Cut the aubergine in half length ways and diagonally score 1cm deep into the flesh
Rub in 1 tbsp oil on aubergines and place on a baking tray flesh up
Season with salt and pepper
Cook for 25 minutes
Crumble the tempeh into small pieces
Dice the red onion & yellow pepper and crush the garlic
Dissolve the stock cube in 150ml water
Cook the onion in some oil for 3 minutes then add the tempeh, garlic and pepper for 3 more minutes
Add the cinnamon and oregano and cook for 2 minutes
Stir in the passata and stock and cook for 10 mins
Season
Mix yoghurt with choped mint and salt and pepper
Cook the beans in salted water for 5 minutes and drain and toss in salt and 1 tbsp oil
Serve the aubergine topped with the 'mince' with beans and some mint yoghurt