Tempeh Stuffed Aubergine
Preheat oven to 220
Cut the aubergine in half length ways and diagonally score 1cm deep into the flesh
Rub in 1 tbsp oil on aubergines and place on a baking tray flesh up
Season with salt and pepper
Cook for 25 minutes
Crumble the tempeh into small pieces
Dice the red onion & yellow pepper and crush the garlic
Dissolve the stock cube in 150ml water
Cook the onion in some oil for 3 minutes then add the tempeh, garlic and pepper for 3 more minutes
Add the cinnamon and oregano and cook for 2 minutes
Stir in the passata and stock and cook for 10 mins
Season
Mix yoghurt with choped mint and salt and pepper
Cook the beans in salted water for 5 minutes and drain and toss in salt and 1 tbsp oil
Serve the aubergine topped with the 'mince' with beans and some mint yoghurt
Serving Size 2
Servings 2