Stuffed Aubergine (Vegan)
Meru Herbs Tomato & Chilli Sauce from Kenya
You will need:
- 1 aubergine, cut in half length ways
- 1 courgette, diced
- 4 small tomatoes quartered
- 1 red onion chopped finely
- 1 clove garlic peeled and crushed
- Olive oil
- Jar Meru Herbs Tomato & Chilli Sauce
- Ukuva Seaweed Salt and Rainbow Pepper to taste
- 100g fine breadcrumbs
- Ukuva Cape Garden Herbs to taste
- Grated Parmesan (or vegan alternative)
Method:
- Cut aubergine in half and scoop out flesh. retain this for the filling.
- Place the two halves on a baking tray and brush insides with a little olive oil.
- Bake for about 10 minutes at 180 degrees (Mk 4).
- Meanwhile prepare filling by combining chopped aubergine flesh, courgette, tomatoes, half the jar of sauce, garlic and onion. Add salt and pepper to taste.
- Fill the aubergine halves with vegetable mix.
- In another bowl mix breadcrumbs and herbs. Top the aubergines with breadcrumb mix. Drizzle on a little more oil and top with a little Parmesan
- Return to oven for about 20-30 minutes depending on how tender you like your vegetables
- Serve with flatbread and a green salad.