It's been a while since I cooked a proper meal. My kitchen is my happy space and admittedly I've felt quite low for the past couple of months. Things have started to look up a bit more though hence why today I felt like grabbing a few ingredients and making a lovely and nutritious meal. As a kid I was never a fan of aubergines and would always pick them out of my grandma's moussaka but since I turned veggie I have started incorporating them to my meals and I actually quite enjoy them now.
-red bell pepper
-baby corn
-quorn mince
-olive oil
-white wine
-tomato paste
-garlic powder
-vegetable stock cube

First step is to cut your aubergine in half and scoop out the inside of it. Then chop all of your vegetables in small cubes and the parts of the aubergine you scooped out. Start sautéing your onion in a pan with some olive oil and then throw in the rest of your vegetables. Slowly start adding the rest of your ingredients: tomato paste, salt, pepper, paprika, dry basil and garlic powder. 
Now, it's time for your quorn mince and a vegetable stock which will really bring all the flavours together. Stir and let it cook, on low heat for 10-12mins. This mixture will continue to cook in the oven so don't worry about cooking the vegetables all the way through. To finish off, pour a good amount of white wine (my favourite part) and stir for a few more minutes.
Before filling your aubergine with your mince and veg mixture, drizzle some olive oil in it and spread it all over. Fill your aubergine, pop it in the oven (covered with some foil) for 20mins and then for another 10-15mins (without the foil) at 180°.
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