Vegetarian Stuffed Aubergines

    55 min

    This dish goes down well at dinner parties, all my meat eating friends are fooled by the quorn mince & it just goes to show that vegetarian dishes ARE tasty.

    10 people made this

    Serves: 4 

    • 2 aubergines
    • 1 large onion
    • 1 tin plum tomatoes, chopped
    • 2 garlic cloves, crushed
    • 300g Quorn mince
    • 1 carton passata
    • 2 tablespoons olive oil
    • 1 tablespoon mixed dried herbs
    • salt, to taste
    • crushed black pepper, to taste
    • 3oz cheddar cheese, grated
    • 3oz mozzarella cheese, grated
    • 1 tin Heinz Potato & Leek Soup

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 190C/375F/Gas 5.
    2. Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes.
    3. Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes.
    4. Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown.
    5. Add the quorn mince and cook for 4-5 minutes, until browned.
    6. Add the tomatoes, dried herbs, salt, black pepper and passata and cook for 2-3 minutes
    7. Spoon the mixture into the reserved aubergine skins and place onto a roasting tray.
    8. Heat the potato & leek soup & add half of the cheddar and half of the mozzarella until melted.
    9. Spoon equal amounts of the sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella.
    10. Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling.

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