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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.

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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.

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