Vegan Grilled Aubergine Boats with Lentils and Quinoa
Ingredients
- 2 aubergines, cut in half & scooped
- 1 pack (250g) puy lentils & quinoa ready cooked mix (zero preservatives)
- 70g sweetcorn
- 1/2 cup chopped red onions (15min Mom has them ready in the freezer)
- 1 tsp chopped garlic (also in the fridge)
- Chopped coriander to taste
- Your preferred oil (such as olive oil)
- Himalayan salt
- Freshly ground black pepper
- Chilli flakes (optional)
- Toppings: Pomegranate, almond flakes, coriander, and drizzle of tahini
Preparation
Cut the aubergines in half and scoop out the middle. Roughly chop the scooped-out aubergine.
Place the aubergine boats in a preheated oven at 220°C with a drizzle of your preferred oil.
While the aubergine boats cook, sauté the garlic and red onions in a pan or wok for 1 minute. Then, add the chopped aubergine and sauté for an additional minute.
Season with salt, pepper, and chilli flakes (if desired).
Add the puy lentil & quinoa mix to the pan, followed by the chopped coriander.
Turn off the heat and mix in the sweet corn.
Remove the aubergine boats from the oven and fill them with the prepared filling.
Place the filled aubergines back into the oven and turn on the grill for 5-7 minutes, taking care not to burn them.
Drizzle tahini over the aubergines and sprinkle with pomegranate, almond flakes, and coriander.
Serve hot or refrigerate for the next day.