SKIP TO RECIPE
Stuffed aubergines have never been so easy and delicious than these Vegan Grilled Aubergine Boats. This delicious recipe makes for a perfect and filling main meal.
Health Benefits of Aubergines
Aubergines are a nutrient-dense food, containing a good amount of vitamins, minerals and fibre in few calories. They’re an excellent choice for various dishes from salads to stews to filling main meals. Not only are aubergines a great source of fibre, they are also a good source of vitamin B1, vitamin B6 and potassium.
For the tastiest Vegan Grilled Aubergine Boats, I used Oliveira da Serra olive oil and a drizzle of tahini from Meridian Foods.
Check out my Spicy Aubergine & Tofu in Black Bean Sauce for more aubergine goodness.
Tips on 15min Cooking
To make 15min meals possible, you need to have some basic things pre-prepped in your fridge/freezer. Here is what I absolutely couldn’t live without in my food:
- Garlic
- Onions
- Ginger
- Green chillies
Apart from the garlic which I chop weekly and leave in an airtight jar in my fridge, the remaining ingredients I have ready in my freezer to use immediately into my cooking without defrosting. My ginger and my green chillies are filled into ice cube trays and my red and white onions chopped into zip lock bags. The chopper I use for my ginger, chillies and garlic is the Cusinart mini electric food processor. I chop the onions by hand because they release too much water in the chopper which then freezes into a solid big block. Chopping by hand avoids this and allows me to break off chunks of onions as I need and please
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
