Tempeh Stuffed Aubergine

By Jen Booker

August 2, 2020

  • Cook: 30 mins
  • Yields: 2


200g tempeh

1/2 tsp ground cinnamon

1 aubergine

1 red onion

1 veg stock cube

1 yellow pepper

200g passata

2 garlic cloves

2 tsp dried oregano

80g green beans

80ml coconut yoghurt

Handful fresh mint


1Preheat oven to 220

2Cut the aubergine in half length ways and diagonally score 1cm deep into the flesh

3Rub in 1 tbsp oil on aubergines and place on a baking tray flesh up

4Season with salt and pepper

5Cook for 25 minutes

6Crumble the tempeh into small pieces

7Dice the red onion & yellow pepper and crush the garlic

8Dissolve the stock cube in 150ml water

9Cook the onion in some oil for 3 minutes then add the tempeh, garlic and pepper for 3 more minutes

10Add the cinnamon and oregano and cook for 2 minutes

11Stir in the passata and stock and cook for 10 mins


13Mix yoghurt with choped mint and salt and pepper

14Cook the beans in salted water for 5 minutes and drain and toss in salt and 1 tbsp oil

15Serve the aubergine topped with the 'mince' with beans and some mint yoghurt


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