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Vegan Grilled Aubergine Boats

Yields1 ServingPrep Time7 minsCook Time8 minsTotal Time15 mins

Ingredients
 2 aubergines cut in half & scooped
 1 pack 250 g Waitrose puy lentils & quinoa ready cooked mix (zero preservatives)
 70 g sweetcorn
 ½ cup chopped red onions
 1 tsp chopped garlic
 chopped coriander to taste
 your preferred oil I used Oliveira da Serra which is the best cooking olive oil (available in Sainsburys)
 Himalayan salt
 freshly ground black pepper
 chilli flakes if you like things spicy
Toppings
 sprinkles of pomegranate, almond flakes and coriander on a drizzle of Meridian Foods Tahini
Method
1

Cut aubergines in half, scoop out the middle and roughly chop scooped out aubergine

2

Place aubergine boats in a preheated oven 220C with a drizzle of your preferred oil

3

While the aubergine boats cook, in a pan or wok, sauté the garlic and red onions for 1min then add the chopped aubergine

4

Sauté for 1min and season with salt & pepper (and chilli flakes if you wish)

5

Add the put lentil & quinoa mix

6

Add coriander

7

Turn heat off & add sweet corn

8

Remove aubergine boats from oven and fill with the above filling

9

Place filled aubergines back into oven and turn on the grill for 5-7mins being careful they don’t burn

10

Drizzle some Tahini & sprinkle pomegranate, almond flakes & coriander

11

Serve hot or can be kept in fridge for the next day