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Greek-style Stuffed Aubergine with Vegan Sunflower Mince & Mint Yoghurt
Bring the sunshine to your plate with this Greek-style classic, made vegan. Simmer sunflower mince in a rich tomato sauce. Then stuff your aubergines and roast until perfection. Serve with roasted potatoes and cooling mint yoghurt.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g mixed salad leaves
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh mint
- 1 unwaxed lemon
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 75g seasonal tomatoes
- 3 garlic clove
- 2 aubergine
- 1 onion
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 36g sunflower mince (Sunflower mince)
- 2 large potatoes
Nutritional Information
Calories: 613
Protein: 21g
Carbs: 69g
Fat: 27g
Ingredients
- 20g mixed salad leaves (use half)
- 75g seasonal tomatoes (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 large potatoes
- 3 garlic clove
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 aubergine
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 unwaxed lemon (use half)
- 36g sunflower mince (use half) (Sunflower mince)
- 1 onion (use half)
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 841
Protein: 28g
Carbs: 115g
Fat: 29g
Greek-style Stuffed Aubergine with Vegan Sunflower Mince & Mint Yoghurt
Bring the sunshine to your plate with this Greek-style classic, made vegan. Simmer sunflower mince in a rich tomato sauce. Then stuff your aubergines and roast until perfection. Serve with roasted potatoes and cooling mint yoghurt.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, 2 medium bowls, a small bowl, a sieve & a measuring jug
Get started
- Place the sunflower mince into a medium bowl and cover with cold water. Leave for 10 mins, then drain
- Dice the potatoes into 2cm chunks, then add to a lined baking tray and drizzle with 2 tsp oil. Toss with half the paprika oregano mix and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Roast the aubergine
- Halve the aubergines lengthways and cut a criss-cross pattern into the flesh (careful not to cut through to the skin)
- Place onto the other lined baking tray (flesh-side up), drizzle with 2 tsp oil and season with salt
- Roast for 20 mins / air fryer 15 mins, until beginning to soften
Make the filling
- Meanwhile, finely dice three-quarters of the onion. Finely chop or crush the garlic. Quarter the tomatoes
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the diced onion and cook for 5-6 mins, until softening. Season with salt and pepper
- Add the remaining paprika oregano blend, the tomatoes and garlic and cook for 2 mins, then add the passata, stock, drained sunflower mince and 80ml water (40ml for 1 person). Simmer for 4-5 mins, until the sauce has thickened. Season with salt and pepper
Stuff the aubergine & make the salad
- After 20 mins in the oven / air fryer 15 mins, carefully flatten the scored aubergine flesh with the back of a fork
- Evenly distribute the sunflower mince filling across each aubergine half
- Return to the oven and roast for another 10 mins / air fryer 9 mins, until soft and golden
- Thinly slice the remaining onion, then add to the other medium bowl and combine with a squeeze of lemon juice, 1 tsp olive oil and a pinch of salt
Make the mint yoghurt & plate up
- Pick the mint leaves from the stalks, then finely chop
- In the small bowl, mix the mint with the yoghurt, a squeeze of lemon and 1 tsp olive oil. Season with salt and pepper
- When everything is ready, toss the salad leaves through the onion
- Share the stuffed aubergine between plates, with the potatoes and salad alongside. Drizzle over the mint yoghurt. Garnish with the remaining lemon, cut into wedges
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