Vegan Chili Stuffed Aubergine

1. Bake the aubergine until tender

2. Fry the onion and garlic in a pan

3. Add vegan mince, kidney beans, chopped tomatoes, chili, cinnamon, cumin, and herbs, and cook until well combined and heated through

4. Pour the mixture over the baked aubergine

5. Serve with brown rice and salad

Notes

1. This recipe provides approximately 698 calories per serving, with 80g carbs, 21g fat, and 38g protein