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Half Stuffed Aubergines

By April Zoe Jane (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Aubergines partially stuffed with mushroom and courgette. Vegan friendly.
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Ingredients

  • 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.
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