These oven-baked stuffed eggplants are filled with a rich, satisfying mix of vegan mince, oats, and vegetables — all topped with creamy herbed sauce, fresh microgreens, and optional hot sauce for a flavor punch. They're high in protein and fiber, naturally gluten-free, and oil-free too!

You can serve them as:

• A main dish on its own

• With lettuce wraps for a light meal

• Alongside homemade burgers or veggie patties (like the beetroot ones pictured!)

• Or on a slice of your favorite bread

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Stuffed Aubergines

Ingredients (serves 3–4)

For the eggplants:

• 2 large eggplants, halved

• 1 cup vegan minced meat or crumbled tofu

• ½ cup oats (rolled or quick)

• 1 small carrot, grated

• 1 onion, finely chopped

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• Salt & pepper to taste

• Optional: chopped parsley or dill for freshness

For the sauce:

• 2 tbsp coconut yogurt or cashew cream

• 1 tsp mustard or lemon juice

• Salt, garlic powder, herbs of choice (e.g., dill, basil)

Toppings:

• Fresh microgreens, herbs

• Hot sauce (optional)

• Lettuce leaves, beetroot burgers, or gluten-free bread on the side

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Instructions

1. Preheat oven to 180°C (355°F).

2. Scoop out some of the eggplant flesh, leaving a shell. Chop the flesh finely.

3. Sauté onion in a little water or broth until soft. Add grated carrot and chopped eggplant flesh. Cook for 5–7 minutes.

4. Add vegan mince, tomato paste, oats, and spices. Cook until everything is well combined and thickened (add water if needed). Season to taste.

5. Fill the eggplant halves generously with the mixture and place them in a baking dish.

6. Bake for 25–30 minutes, until the eggplants are soft and slightly golden.

7. Top with the herbed yogurt sauce, fresh greens, and chili sauce if using.

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💡 Serving Ideas

• Pair with beetroot patties for a colorful and filling plate

  
  
  

• Add a scoop of hummus or a drizzle of tahini

• For extra crunch, sprinkle with roasted seeds or nuts

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Nutrition (per stuffed half, approx.)

• Calories: ~180 kcal

• Protein: ~9 g

• Fiber: ~7 g

• Carbs: ~15 g

• Fat: ~6 g