This is our recipe for vegetarian stuffed eggplant or aubergine. We use dried soya mince to add some protein but you could use wheat or barley instead. That would be a different recipe though.
Parmesan cheese made with vegtarian rennet cann be hard to find, but any tasty hard cheese can be used in its place.
To make 2 servings
|1 eggplant (aubergine)||132|
|15ml (1 tbsp) olive oil||119|
|50g (2 oz) dried soya mince||165|
|1 medium onion, finely chopped||46|
|1 clove garlic, crushed||8|
|25g (1 oz) fresh parmesan shavings||105|
|5ml (1 tsp) ground cumin||8|
|5ml (1 tsp) ground coriander||5|
|25g (1 oz) sultanas||78|
|15ml (1 tbsp) fresh coriander||1|
|15ml (1 tbsp) fresh mint||2|
|salt and fresh ground blackpepper to taste||5|
Around 337 kcal per serving.
Halve the eggplant/aubergine lengthwise and brush the cut surfaces with olive oil. Place the halves on a baking tray with the cut sides uppermost and bake in a moderate oven for 30 minutes.
While the eggplant is cooking prepare the other ingredients.
The soya mince that we buy needs to be soaked in boiling water for 1 minute and then drained but check the instructions.
Fry the onion and garlic in a little of the olive oil until it goes translucent but not brown.
Put all the ingredients into a mixing bowl, keeping back a little fresh corainder and parmesan shavings to use as a garnish.
When the eggplant is cooked use a spoon to scoop out the flesh, making sure to keep the skin intact. Add the cooked flesh to the mixing bowl and stir thoroughly. Put the mixture into the eggplant skins.
Return to the oven and bake for another 15 minutes. Garnish with the parmesan shavings and the fresh coriander and serve hot.