Stuffed Aubergine

Start with preparing the aubergine. In a baking tray add a couple of tablespoons of water and a splash of oil, add garlic.

Slice the aubergine straight down the middle leaving the stalk end in place, as this helps the two halves keep their shape. Score the flesh, as this will help remove the flesh when cooked. Rub the water, oil and garlic mix onto the skin, then turn so they are skin side up.

Pop in the oven and bake for approximately 30 minutes.

Whilst this is cooking prepare the rest of your veggies.

Tonight my veggies were, chopped onion, Diced mushrooms, 1/2 diced red pepper, 1/4 of a courgette. Then 1 clove of garlic, Rosemary, basil, marjoram and oregano, salt and pepper. First I sweated the herbs in the pan in a little water, then add everything else, plus a tbsp of Nutritional Yeast and a veggie stock cube. You will need to add a little more water as the veggies cook and the sauce thickens. Then add a teaspoon of tomato puree. and leave to simmer.

In the meantime the aubergine is now cooked, you should leave it to stand for 5 minutes to cool slightly, then using a spoon remove the flesh, dice it up and add to the other veggies.

Now its time to start filling the aubergine cases.

Add a couple of spoon fulls of the veggie mix, press down, then sprinkle with Grated Sheese, I used #ButeIslandFoods mature cheddar style, then add the rest of the veggies, add a little tomato sauce and another sprinkle of sheese. This now goes back into the oven just for a few minutes.

Whilst this is in the oven, cook up any other veggies you want to have alongside. I had asparagus cooked in Pure and garlic, then I added a little samphire and a few baby plum tomatoes.