Avant Garde Vegan Stuffed Aubergines with pesto

Ingredients

• 3 aubergines, cut in half lengthways

• 3 tbsp of passata

• 1 lemon, zest (save some juice to drizzle over)

• 300 g of cooked quinoa

• 1 red pepper, cubed

• 0.5 courgette, cubed

• 0.5 red onion, finely cut

• 2 tbsp of capers

• 0.5 tsp of paprika

• 1 handful of fresh basil

• 6 tbsp of tahini, (for the tahini dressing)

• 320 g of sun-dried tomato pesto, (save some pesto to drizzle over)

• 1 handful of fresh rocket, to serve

• 1 handful of fresh watercress, to serve

4 servings

Calories~825 kcal

Protein~20 g

Carbs~65 g

Fat~55 g

Fiber~18 g

Sugar~16 g

Total recipe

Calories~3,300 kcal

Protein~80 g

Carbs~260 g

Fat~220 g

Fiber~70 g

Sugar~65 g

Method

• Step 1

  Grill the aubergines flesh side down until charred. Then place them into a baking tray, charred side up.

• Step 2

  Spoon over some Sun-dried Tomato Pesto.

• Step 3

  Place the coated aubergines into your oven set at 180 degrees C for 10 minutes.

• Step 4

  Meanwhile, in a large mixing bowl mix together the quinoa, red pepper, courgette, onion, capers, basil, 5 tbsp of pesto, paprika, passata & lemon zest. Mix well then season with salt & pepper.

• Step 5

  Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix.

• Step 6

  Generously spoon some of the quinoa mix into each aubergine.

• Step 7

  Bake the stuffed aubergines in the oven for 10-12 minutes.

• Step 8

  Once cooked, serve with additional pesto drizzled over, tahini dressing, rocket & watercress & a splash of fresh lemon juice.