Half Stuffed Aubergines
Serves 2
Easy
Prep:
Cook:
Aubergines partially stuffed with mushroom and courgette. Vegan friendly.
Skip to ingredients
Showing items 1 to 6 of 6
- 1 aubergine
- Vegetable oil
- Vegetable stock cube (crumbled)
The topping
- 1 aubergine
- Vegetable oil
- Vegetable stock cube (crumbled)
- 5 closed chestnut mushrooms (very finely diced)
- 1/3 courgette (very finely diced)
- 1 red chilli (finely chopped)
- 1 vegetable stock cube
- Mixed herbs
To serve
- 1 aubergine
- Vegetable oil
- Vegetable stock cube (crumbled)
- 5 closed chestnut mushrooms (very finely diced)
- 1/3 courgette (very finely diced)
- 1 red chilli (finely chopped)
- 1 vegetable stock cube
- Mixed herbs
- Fresh coriander
- 1/2 avocado
- A squeeze of lime juice
- 50g couscous
Method
step 1
Cut the aubergine in half and cross cross the flesh. Place on baking tray and cover with 1 tsp vegetable oil. Sprinkle the crumbled stock cube over the top. Cover with foil and bake for 30 mins. Remove foil and bake for extra 10 mins.step 2
Chop up the mushrooms, courgettes and chilli. Dry fry on a medium heat until browned. Add the other stock cube (crumbled), the mixed herbs, lots of black pepper and a pinch of salt. Be careful not to burn this should only take 5-10 mins.step 3
Make the couscous following pack instructions.step 4
When the aubergines are cooked, press the mushroom-courgette mixture into the sliced flesh of the aubergines and place the rest on top. Sprinkle with fresh coriander, chopped up avocado and a squeeze of lime juice. Serve with the couscous.
