Cut aubergines in half, scoop out the middle and roughly chop scooped out aubergine
Place aubergine boats in a preheated oven 220C with a drizzle of your preferred oil
While the aubergine boats cook, in a pan or wok, sauté the garlic and red onions for 1min then add the chopped aubergine
Sauté for 1min and season with salt & pepper (and chilli flakes if you wish)
Add the put lentil & quinoa mix
Add coriander
Turn heat off & add sweet corn
Remove aubergine boats from oven and fill with the above filling
Place filled aubergines back into oven and turn on the grill for 5-7mins being careful they don’t burn
Drizzle some Tahini & sprinkle pomegranate, almond flakes & coriander
Serve hot or can be kept in fridge for the next day
Ingredients
Directions
Cut aubergines in half, scoop out the middle and roughly chop scooped out aubergine
Place aubergine boats in a preheated oven 220C with a drizzle of your preferred oil
While the aubergine boats cook, in a pan or wok, sauté the garlic and red onions for 1min then add the chopped aubergine
Sauté for 1min and season with salt & pepper (and chilli flakes if you wish)
Add the put lentil & quinoa mix
Add coriander
Turn heat off & add sweet corn
Remove aubergine boats from oven and fill with the above filling
Place filled aubergines back into oven and turn on the grill for 5-7mins being careful they don’t burn
Drizzle some Tahini & sprinkle pomegranate, almond flakes & coriander
Serve hot or can be kept in fridge for the next day
