Quorn Ragu Stuffed Aubergine Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (180°C fan).
• STEP 2.Cut the aubergine in half lengthways and score the flesh in a criss-cross pattern.
• STEP 3.Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes until tender.
• STEP 4.Meanwhile, heat some olive oil in a pan and sauté the onions and garlic until softened.
• STEP 5.Add the Quorn mince and cook until browned.
• STEP 6.Stir in the tomato puree, chopped tomatoes, vegetable stock, and herbs. Simmer for 15-20 minutes until the sauce thickens.
• STEP 7.Once the aubergine is cooked, remove from the oven and scoop out the flesh, leaving a thin layer attached to the skin.
• STEP 8.Mix the scooped-out aubergine flesh with the Quorn ragu and spoon the mixture back into the aubergine skins.
• STEP 9.Place the stuffed aubergines back in the oven for 10 minutes to heat through.
• STEP 10.Serve the Quorn Ragu Stuffed Aubergine hot, garnished with fresh herbs and grated cheese, if desired.

Cooking Tips

• You can add some grated cheese on top of the stuffed aubergines before baking for a cheesy crust.
• Feel free to add some chopped vegetables like bell peppers or mushrooms to the Quorn ragu for extra flavor and texture.
• Serve the stuffed aubergines with a side of crusty bread or a fresh green salad for a complete meal.

Storage and Serving

• Leftover stuffed aubergines can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stuffed aubergines in the oven or microwave until heated through before serving.
• Garnish with fresh herbs and grated cheese before serving for an extra burst of flavor.