MC - Middle Eastern tempeh 'mince' stuffed aubergine

Hearty, fibre-dense and delicious gooey, roasted aubergine is the base for our Middle Eastern-inspired vegan stew. We dish everything up with crunchy green beans, a vitamin K source, and cooling coconut mint yoghurt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220C / fan 200C / gas mark 7 and boil a kettle.

Step 2

Cut the aubergine in half lengthways. Diagonally score 1cm deep into the aubergine flesh in a criss-cross pattern. Rub 1 tbsp oil over both aubergine halves, place onto a baking tray (flesh-side up) and season with sea salt and black pepper. Cook for 20-25 mins, until softening.

Step 3

Crumble the tempeh into small pieces. Dice the red onion and finely dice or crush the garlic. Dice the yellow pepper. Dissolve the vegetable stock cube in a jug with 80ml boiling water.

Step 4

Heat a large pan with 1/2 tbsp oil on a medium heat and cook the onion for 3 mins, then add the crumbled tempeh, garlic and pepper to cook for 3 mins. Add the cinnamon and oregano, and cook for a further 2 mins. Stir in the passata and vegetable stock and cook for another 10 mins, until reduced. Season with black pepper to taste.

Step 5

Meanwhile, place the coconut yoghurt into a small bowl. Finely chop the mint leaves and add to the same bowl. Season with sea salt and black pepper and mix well.

Step 6

Half-fill a small saucepan with lightly salted boiling water. Add the green beans and cook for 5 mins, then drain. Return to the saucepan and toss with a pinch of salt and 1/2 tbsp oil.

Step 7

Place one aubergine half onto each warm plate and serve with the green beans alongside. Spoon the Middle Eastern ‘mince’ over the aubergine.