All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Aubergine Boats

gluten free
wheat free
kid friendly
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

35-40 minutes

Most other preparation can be done while the aubergines cook in Stage 1.

Serves: 2-4

Aubergine Boats

Aubergine Boats are particularly nice served with our special cous cous or quinoa  recipes - or a creamy potato salad. You could also stick some whole cooked lentils in the sauce for extra oomph, play around with different herbs or spices, add a dash of red wine, top with some grated vegan cheese like Violife... oh, there are lots of possibilities! And if you want something different from tomato sauce, check our Sauce section for inspiration. 

Find budget aubergines in places like Aldi, Lidl or a good local greengrocer to make this a cheaper dish.

Ingredients: 

  • 2 large aubergines
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 85g/3oz mushrooms, finely chopped
  • 50g/2oz rolled oats (use GF if appropriate)
  • 2 tbsp olive oil
  • 1 tbsp tomato purée
  • 4 tbsp passata (sieved tomatoes, sold in jars or cartons)
  • 1 tbsp fresh bouquet garni OR 1 tsp mixed dried herbs
  • Salt and black pepper

 

Sauce

  • 1 clove garlic, chopped
  • 1 spring onion, chopped
  • 1 tbsp olive oil
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • ½ tsp brown sugar
  • Black pepper
  • 12 fresh basil leaves, chopped OR 2 tsp dried basil

Method: 

1. Bring a large pan of water to the boil and place both whole aubergines in it. Cover and simmer for 10 minutes. Preheat oven to 350ºF/180ºC/Gas Mark 4. Prep everything else so you're ready to go.

2. Drain the aubergines, chop off the stem ends, slice them in half lengthways and allow to cool. Scoop out the aubergine flesh - but leave enough around the sides so that they don’t collapse.

3. Chop the flesh, and fry in oil with the onion for about 5 minutes until the aubergine is browned.

4. Add the garlic and mushrooms and fry for a further few minutes. Stir in the tomato purée, passata and oats and stir over a low heat until the oats are softened. (Add extra oil, passata or water if the mixture is too dry.)

5. Remove from heat, add the bouquet garni, salt and pepper, and mix well. Place the aubergine skins on a greased baking tray and fill them with the mixture. Place in the centre of oven for 15 minutes.

6. Meanwhile make the tomato sauce. Gently fry the garlic and onion in the oil for a few minutes. Add the remaining sauce ingredients and warm gently on lowest heat.

7. Remove the aubergines from the oven and serve topped with tomato sauce.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Vegan DIY (healthy) Pot Noodle
These pots are such a revelation... very healthy, super easy and really tasty! Perfect for office lunches or evenings where...See recipe »
Vegan Baked Chocolate Oreo Cheesecake (and no it's not healthy!)
This baked chocolate Oreo cheesecake is lots of fun to make and to decorate and of course to enjoy afterwards!...See recipe »
Leek, Mushroom and Blue 'Cheese' Quiche
One of the Viva! staff described this as the best quiche they'd ever had and another said 'absolutely banging!' Either...See recipe »
Vegan Arancini Balls
Win all the family over with these irresistible, crispy arancini balls. The perfect use for leftover risotto and completely vegan!...See recipe »
Pea, Courgette & Cherry Tomato Risotto
Although traditionally made with Parmesan cheese, the key ingredient in this vegan risotto is nutritional yeast to replicate the cheesy...See recipe »
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »