Stuffed aubergine lead

Aubergines are great for stuffing and this recipe combines scooped-out aubergine flesh with a vegetarian mince to create a rich filling, all served in a baked aubergine shell. This vegetarian recipe can be adapted for people with chewing or swallowing problems by blending ingredients to the required consistency.


Ingredients
2 aubergines
2 onions
1 red paprika
1 courgette
2 onions
250g mushrooms
300g diced tomato
250g quorn mince (frozen or pre-packed)
200g quinoa
50g grated parmesan cheese
2 tablespoons tomato purée
4 tbsp olive oil
1 tsp paprika powder
1 clove chopped garlic
1 teaspoon Provençale herb mix
100ml vegetable stock (ready-made)
½ lemon or lime

Pre-preparation

1.Preheat the oven to 150°C.
2.Dice the onion, paprika, courgettes and the mushrooms.
3.Cut the aubergines in half lengthwise, remove the flesh of one half and dice. Add to the other the vegetable mixture.
4.Brush the inside of the hollowed aubergine with olive oil and place in a buttered oven dish.
5. Cook the halved aubergine in the oven for 15 minutes.

Ratatouille Preparation

1.Fry the diced vegetables in heated olive oil until glazed.
2.Add the quorn mince and season with salt and pepper. Add Provençale herbs or Provençale taste-booster and chopped garlic. Stir well.
3.Add the tomato purée, stir well and add the vegetable stock. Bring to the boil while stirring.
4.Immerse half a lemon (with skin) to the bottom of the cooking pan and leave to simmer for 20 minutes on a low heat.
5.Cook the quinoa according to instructions on the package.