Vegan Grilled Aubergine Boats
Ingredients
- 2 aubergines cut in half and scooped
- 1 pack (250g) Waitrose puy lentils and quinoa ready cooked mix
- 70g sweetcorn
- 1/2 cup chopped red onions
- 1 tsp chopped garlic
- chopped coriander to taste
- preferred oil
- Himalayan salt
- freshly ground black pepper
- chilli flakes (optional)
Toppings
- Sprinkles of pomegranate, almond flakes, coriander, and a drizzle of tahini
Preparation
Cut aubergines in half, scoop out the middle and roughly chop the scooped out aubergine.
Place aubergine boats in a preheated oven at 220°C with a drizzle of preferred oil.
While the aubergine boats cook, in a pan or wok, sauté the garlic and red onions for 1 minute then add the chopped aubergine.
Sauté for 1 minute and season with salt and pepper and chilli flakes if desired.
Add the puy lentil and quinoa mix.
Add coriander.
Turn off the heat and 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 5-7 minutes being careful they don’t burn.
Drizzle some tahini and sprinkle pomegranate, almond flakes and coriander.
Serve hot or keep in fridge for the next day.