*My Favourite 15min Stuffed Aubergines
Ingredients
- 2 aubergines cut in half & scooped
- 1 pack 250g put lentils & quinoa ready cooked mix (zero preservatives)
- 70g sweetcorn
- 1/2 cup chopped red onions (15min Mom has them ready in the freezer)
- 1tspn chopped garlic (also in the fridge)
- chopped coriander to taste
- 200g cottage cheese (optional but great protein to have - I used reduced fat)
- your preferred oil - I used which is the best cooking olive oil
- 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 Tahini
Preparation
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 & cottage cheese
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
