Stuffed aubergine with mozzarella

This is another fantastic stuffed aubergine recipe, supplemented by the addition of quorn mince. As with all aubergine dishes, the key is to cooking the aubergines perfectly as there is nothing worse than rubbery aubergines. In fact this is the reason I believe why many people don't eat aubergines. Cook this dish right however and you can convert any aubergine disbeliever.


What you will need
2 aubergines
1 red pepper
1 onion
4 cloves garlic
150g quorn mince
1 tomato
1 table spoon balsamic vinegar
Fresh basil
2 balls of mozarella
2 table spoons breadcrumbs


Slice the aubergines in half lengthways. Take the tip of the knife ane score around the edge of each half, being careful not not to pierce the skin. Cut away the flesh still attached at the bottom to leave four aubergine boats. Lightly salt the flesh of the aubergine boats and set aside to begin to soften.


Next chop the onions, pepper, garlic and aubergine flesh, season well with salt and saute in some oil for 10 minutes until softened.


Finally add the quorn mince, the chopped tomato and balsamic vinegar and cook for a further 5-10 minutes before stirring through the fresh basil.


Transfer the aubergine and mince mix to the aubergine boats. Slice the mozzarella balls and top each boat with three mozarella slices and 1/2 tea spoon bread crumbs.


Transfer the stuffed aubergines to the oven and bake for 40-45 minutes at 200 degrees or until the flesh has softened and cooked through.