Tempeh Stuffed Aubergine

AuthorJen Booker
Rating

Tempeh Stuffed Aubergine

Yields2 Servings
Cook Time30 mins

 200 g Tempeh
 ½ tsp Ground cinnamon
 1 Aubergine
 1 Red onion
 1 Veg stock cube
 1 Yellow pepper
 200 g Passata
 2 Garlic cloves
 2 tsp Dried oregano
 80 g Green beans
 80 ml Coconut yoghurt
 Handful fresh mint

1

Preheat oven to 220

2

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

3

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

4

Season with salt and pepper

5

Cook for 25 minutes

6

Crumble the tempeh into small pieces

7

Dice the red onion & yellow pepper and crush the garlic

8

Dissolve the stock cube in 150ml water

9

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

10

Add the cinnamon and oregano and cook for 2 minutes

11

Stir in the passata and stock and cook for 10 mins

12

Season

13

Mix yoghurt with choped mint and salt and pepper

14

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

15

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

Ingredients

 200 g Tempeh
 ½ tsp Ground cinnamon
 1 Aubergine
 1 Red onion
 1 Veg stock cube
 1 Yellow pepper
 200 g Passata
 2 Garlic cloves
 2 tsp Dried oregano
 80 g Green beans
 80 ml Coconut yoghurt
 Handful fresh mint

Directions

1

Preheat oven to 220

2

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

3

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

4

Season with salt and pepper

5

Cook for 25 minutes

6

Crumble the tempeh into small pieces

7

Dice the red onion & yellow pepper and crush the garlic

8

Dissolve the stock cube in 150ml water

9

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

10

Add the cinnamon and oregano and cook for 2 minutes

11

Stir in the passata and stock and cook for 10 mins

12

Season

13

Mix yoghurt with choped mint and salt and pepper

14

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

15

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

Tempeh Stuffed Aubergine

Leave a Reply

Your email address will not be published. Required fields are marked *

four + 12 =