Aubergine Boats

This recipe is always a winner, super easy and perfect served with a range of vegetables.

Ingredients

• 3 aubergines
• olive oil
• 1/2 red onion (diced)
• 2 cloves of garlic (diced)
• 4 portobello mushrooms (diced)
• 1/2 red pepper
• 2tsp cumin
• 4 medium sized tomatoes (diced)
• 1 cup passata
• 1 tin chickpeas (precooked)
• basil
• salt
• pepper
• vegan cheese

Method

1. Pre-heat the oven to 200 degrees (fan)
2. Chop the aubergines in half lengthwise and slice the flesh carefully in a criss-cross (don’t break the skin).
3. Drizzle with some oil and place in the oven for 30 minutes.
4. Meanwhile, add oil to a frying pan and fry off the onions and garlic for 3-4 minutes, or until the onion is starting to brown.
5. Add the mushrooms and pepper for another 2 minutes.
6. Next, add the cumin, tomatoes and cook for 3 minutes, stirring frequently.
7. Then add the passata and chickpeas for a final 4 minutes.
8. Season with salt and pepper to taste and stir in the basil.
9. Take the aubergines out of the oven and scoop out the flesh, being careful not to damage the skin. Add the flesh to the ingredients in the frying pan and mix in.
10. Spoon the ingredients into the aubergine skins and top with your cheese.
11. Place in the oven for ten minutes – until the cheese has melted and the food is warmed through.
12. Serve with salad or cooked vegetables.