Cookbook corner: Stuffed Aubergine
This is the perfect vegan or vegetarian dish to have on its own for a lunch party or to have with sides at a classy dinner party! The dish is so simple to make and you won’t break the bank buying the ingredients either.
Stuffed Aubergine
Ingredients
1 or 2 x Aubergine, depending on how many servings
1 x Onion
1 x Butternut Squash, the pre chopped chunks are great!
1 x Tin of chickpeas
1 x Jar of sundried tomato pesto
1 x Feta cheese or vegan alternative
Method
Cut the aubergines in half down the middle and scoop out the insides, keeping them for later.
Pour some olive oil into the aubergine bowls and spread it with a brush.
Preheat the oven to 200 and bake the aubergine bowls for 30 – 40 minutes, until golden brown on the inside.
Fry the chopped onion in olive oil on a low heat until almost fully cooked.
Then, add more olive oil and the aubergine inners from earlier, along with the butternut squash, chickpeas tomato pesto, salt, pepper, chopped garlic and thyme.
Once it’s been in the pan for 5-10 minutes, add your feta or vegan cheese into the mix.
Take the aubergine bowls out of the oven and fill with the mixture from the pan, put them back in the oven for a further 10 minutes.
Take out of the oven and serve, delicious!
Head over to our YouTube channel to see Carole in action and for more recipes.
