Quorn Baked Aubergine

Ingredients

• 2 large aubergines
• a little oil spray, for greasing tray
• 1 red onion, diced
• 2 garlic cloves, crushed
• 150g Quorn mince
• 1 red chilli, chopped
• 1 x 400g can chopped tomatoes
• 100g chestnut mushrooms, finely chopped
• 1 tsp vegetable stock powder
• 1 tbsp chopped fresh chives
• 50g Rosemary Conley’s low-fat Mature Cheese, grated
• salt and freshly ground black pepper, to taste

Cooking Instructions

1. 1 Preheat the oven to 200C 400F Gas Mark 6.
2. 2 Cut the aubergines in half and scoop out the flesh with a dessertspoon. Place the shells cut-side down on a non-stick baking tray lightly sprayed with oil spray and seasoned with salt and black pepper.
3. Bake in the oven for 10 minutes while you make the filling.
4. 3 Preheat a non-stick frying pan. Chop the aubergine flesh into small dice and dry-fry with the red onion, garlic and Quorn mince until browned.
5. 4 When the mince is browned, add the chilli, tomatoes and mushrooms and cook until soft. Remove from the heat and stir in the vegetable stock powder and chopped chives.
6. 5 Remove the aubergine shells from the oven and fill with the aubergine mixture. Sprinkle with the grated cheese and return to the oven for 10 minutes to heat through.
7. Serve with a large mixed salad

Tips

Choose firm glossy aubergines with a firm texture