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Stuffed Aubergine

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Stuffed Aubergine

Stuffed Aubergine is a great vegan dinner, it’s not a quick recipe, but it’s easy and tastes great.  We add in Vegan Cheese, both in the stuffing mix, and on top of the baked Aubergine.  We serve it with a green leaf side salad. Plan one Aubergine per person.

Stuffed Aubergine

Stuffed Aubergine is a great vegan supper. By adding in rice the stuffing is more substantial.
By: Allergymums
  • May 7, 2020
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Stuffed Aubergine Allergy Mums
Ingredients
  • 3 Aubergines
  • Olive Oil and Salt
  • 2 cups cooked rice
  • 1 cup of sliced mushrooms
  • 1 onion, chopped finely
  • 2 cloves garlic - minced
  • 3/4 cup chopped courgette
  • 1/2 tin chopped tomatoes
  • 1/3 cup Vegan Cheese (another 1/3 cup for the top)
  • Optional - 1/2 cup chopped walnuts
Directions
Step 1
Cut the Aubergine in half down the middle so you have ‘boats’. Brush with olive oil and sprinkle with salt. With a small knife make shallow diagonal cuts across the Aubergine. Leave to sit for 30 minutes then brush off the salt
Step 2
Place on a baking tray and bake the Aubergine for 45 minutes at 350°F, 180°C.
Step 3
Once cooked take out and allow to cool, then scoop out the flesh taking care not to break the delicate skin of the Aubergine.
Step 4
Grab a large frying pan and add a glug of olive oil. Fry the aubergine flesh, onions, mushrooms, courgette and garlic until coloured. Add in the tomatoes and allow the mixture to burble away for a few minutes.
Step 5
Stir in the cooked rice and the cheese. Add the walnuts if using.
Step 6
Pile the mix into the Aubergine skins, top with cheese and bake for 20 minutes at 350°F 180°C.

If you’re after other Aubergine recipes take a look here.

Stuffed Aubergine Allergy Mums

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