It does what it says on the tin….
(Picture to follow when PC/Camera Interface Fuck-up is resolved…)
- One aubergine, stem removed, cut lengthways down the middle
- Cumin and oregano
- Small white onion, chopped finely
- 1 clove garlic, chopped finely
- Around 150g Quorn mince
- 2/3rds pack of cherry tomatoes, roughly chopped
- Tablespoon of tomato puree
- Grated mature cheddar, to taste
Salt the aubergine halves (on the white fleshy interior bits, if you’re new to the Aubergine! Stop It Tasting Like A Used Car Tyre method). Dump in a colander in the sink and leave for 30-40 minutes. Rinse thoroughly and pat dry.
Heat the oven to medium high, and place the aubergines, fleshy side up on a baking tray. Bake for 30 minutes. Allow to cool, then scrape out most (but not all) of the flesh, leaving the skins intact. Reserve the flesh.
Heat olive or vegetable oil in a wok, and add the onion, garlic, cumin and oregano. Cook gently for 5 minutes. Add the mince and cook for a few minutes more, then add the tomatoes and the tomato puree, plus salt and black pepper to taste. Cook for 10-15 minutes, stirring often.
Mix the quorn mince mixture and the left over aubergine. Spoon into the aubergine skins and top with grated cheese.
Place under a hot grill for 5-10 minutes, then serve hot.