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- Avant Garde Vegan Stuffed Aubergines…
Avant Garde Vegan Stuffed Aubergines with pesto
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6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 3 aubergines, cut in half lengthways
- 320g sun-dried tomato pesto, (save some pesto to drizzle over)
- 300g cooked quinoa
- 1 red pepper, cubed
- ½ courgette, cubed
- ½ red onion, finely cut
- 2 tbsp capers
- ½ tsp paprika
- 1 handful fresh basil
- 3 tbsp passata
- 1 lemon, zest (save some juice to drizzle over)
- 6 tbsp tahini, (for the tahini dressing)
- 1 handful fresh rocket, to serve
- 1 handful fresh watercress, to serve
Method
Step 1
Grill the aubergines flesh side down until charred. Then place them into a baking tray, charred side up.
Step 2
Spoon over some Sun-dried Tomato Pesto.
Step 3
Place the coated aubergines into your oven set at 180 degrees C for 10 minutes.
Step 4
Meanwhile, in a large mixing bowl mix together the quinoa, red pepper, courgette, onion, capers, basil, 5 tbsp of pesto, paprika, passata & lemon zest. Mix well then season with salt & pepper.
Step 5
Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix.
Step 6
Generously spoon some of the quinoa mix into each aubergine.
Step 7
Bake the stuffed aubergines in the oven for 10-12 minutes.
Step 8
Once cooked, serve with additional pesto drizzled over, tahini dressing, rocket & watercress & a splash of fresh lemon juice.
Shop the ingredients
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