Baked Aubergines with Quorn Mince and Tahini Sauce
A dish of aubergines stuffed with spicy Quorn Mince and topped with a creamy tahini sauce and sweet pomegranate rubies.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 50 mins
2 (900 g) aubergines
1 Tbsp (15 ml) garlic, finely chopped
salt and pepper
1 (300 g) bag Quorn Mince
1 Tbsp (15 ml) ground cumin
½ (120 g) tin chickpeas, drained
½ (120 g) tin lentils, drained
½ (120 g) tin chopped tomatoes, drained
1 (4 g) green chilli, finely chopped
2 Tbsp (30 ml) coriander, finely chopped + extra
2 Tbsp (30 ml) tahini sauce
1 Tbsp (15 ml) sweet chilli sauce
1 tsp (5 ml) lemon juice
salt and pepper
⅓ C (80 ml / 55 g) pomegranate arils
Preheat the oven to 190 °C.
Slice the aubergines in half lengthwise and score the inside of each half with a knife, without cutting all the way through the skin. Combine the oil and garlic in a large bowl. Dip each aubergine half in the oil and lay it cut-side up on a baking tray. Season with salt and pepper and bake for 30 minutes.
Add a splash of olive oil to a large pan over medium heat. Add the Quorn Mince and fry for 10 minutes. Add the cumin, chickpeas, lentils and chopped tomatoes and cook, 2 minutes. Stir in the chillies and coriander.
Scoop out the soft flesh from each aubergine half, but keep some of the flesh on on the sides of each aubergine in order for it to retain its shape. Finely chop the flesh and stir it into the mince mixture. Season to taste. Spoon the mixture back into the aubergines and bake for a further 5 minutes.
Whisk the ingredients together until smooth and season to taste. Thin it out with a splash of water, if needed.
Drizzle some tahini sauce over each aubergine and scatter the pomegranate arils and more coriander on top.
TIP: This is a dish that can be made a day in advance. Simply assemble the aubergines and refrigerate until needed. When ready, reheat the aubergines in a preheated oven for 15 minutes at 180°C