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Vegan stuffed aubergines recipe

Vegan stuffed aubergines recipe

5 ratings

Packed with a warmly spiced vegan mince filling, this stuffed aubergine recipe from Noda Marvani is a hearty family meal that's vegan, gluten-free and dairy-free. Drizzle with the vibrant green tahini sauce and sprinkle with pomegranate seeds and crispy onions to serve. See method

  • Serves 4
  • 1 hr
  • 648 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 2 aubergines, each cut in half lengthways and scored in a criss-cross pattern
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed​
  • 1 tbsp tomato purée
  • 2 tsp ground cinnamon
  • 2 tsp turmeric
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 200g pack vegan mince
  • small handful of raisins
  • 1 tsp ground cumin
  • pomegranate seeds, to serve (optional)
  • crispy onions, to serve (optional)
  • 15g fresh basil, leaves picked
  • 15g fresh parsley
  • 15g fresh coriander

For the tahini sauce

  • 1 garlic clove
  • 1 lemon, juiced
  • 1 tbsp tahini
  • 100ml olive oil
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2695kj
    648kcal
    32%
  • Fat

    46g 65%
  • Saturates

    7g 34%
  • Sugars

    21g 24%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 35g Protein 24.8g Fibre 8.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Brush the aubergine halves with 2 tbsp olive oil. Season with salt, then put them on a baking tray and wrap the tray in foil. Bake in the oven for 25-30 mins until tender.
  2. Meanwhile, heat 1 tbsp olive oil in a medium pan and fry half the chopped onions over a medium heat for about 6-8 mins. Add half of the crushed garlic, all the tomato purée, and 1 tsp each cinnamon, turmeric and smoked paprika. Season to taste, then continue to fry for a further minute before adding the chopped tomatoes. Bring to the boil, then reduce to simmer over a gentle heat for around 25 mins.
  3. Add the remaining 1 tbsp olive oil to a separate frying pan over a medium heat and fry the remaining onion for 6-8 mins until softened. Stir in the remaining crushed garlic, vegan mince, raisins, the remaining cinnamon and turmeric, and the ground cumin. Continue to fry for a further 10 mins over a gentle heat, then season to taste.
  4. For the green tahini sauce, add all the ingredients to a food processor and blend for a minute or so until you have a smooth consistency. Add 50-100ml water to loosen to a thick sauce consistency. Season the sauce to taste.
  5. Divide the tomato sauce between the plates, top with the aubergine halves. Spoon the mince onto the aubergine halves and drizzle with the green tahini sauce. Garnish with pomegranate seeds and crispy onions, if using.
See more Plant-based recipes

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