Vegan mince stuffed eggplants

Vegan mince stuffed eggplants

vegan mince stuffed eggplants plate

As I sit down to write my usual recipe introduction, my mind draws a blank. I have no idea what to tell you, nothing interesting has been happening lately, a lot of mundane tidbits that I am pretty sure you have enough of on your own. The weather has been disappointing for August (it’s pouring down with rain again today) and so I am keeping my head down, working and just counting the days until our upcoming Greek holidays. I badly need to feel the sun on my skin again and to reset my mind while staring at the blue sea.

The truth is that I have been feeling a little lonely lately and while I realise I need to make an effort to make new, Bristol-based friends, I am somehow daunted by the idea and I keep on putting it off. Avoidance strategy, you know? 😉 I live in a vibrant, mid-sized city and I am sure there are other people here who haven’t lived here their entire lives and are looking to make new friends, but this is the first time I am new to a place and I don’t have a physical job to go to, which makes meeting people really quite difficult. It’s a new situation and I struggle with it.

I find that most people my age are either at work or stay at home with their children and they already have plenty of friends from childhood, uni, work etc. and aren’t looking to expand their social circle. I understand, I certainly have been in that place myself in the past. Plus, like with love, you cannot force these things. Not only do you need to have stuff in common, but also a certain mutual spark to make you want spend time with someone on a regular basis. It feels so hard.

Anyway, soul-searching aside, I have a new and delicious recipe for your weekend, guys. It’s baked aubergines (or eggplants) stuffed with a Middle-East inspired lentil and walnut vegan mince, fragrant with spices, a little tangy and sweet with pomegranate molasses. Just before serving, the dish gets a drizzle of creamy tahini sauce and a smattering of fresh parsley and toasted pine nuts. It’s delicious and simple to make and the mince is ideal for making in advance – in fact, it tastes better if it is made ahead – so it’s ideal for chilled out weekend entertaining. Enjoy x

vegan mince stuffed eggplants eggplant prep

vegan mince stuffed eggplants ready mince

vegan mince stuffed eggplants macro

vegan mince stuffed eggplants platter

makes
4 halves
PREP
15 min
COOKING
40 min
makes
4 halves
PREPARATION
15 min
COOKING
40 min
INGREDIENTS
  • 2 large aubergines / eggplants
  • 2½ tbsp olive oil
  • 3 small shallots or 1 small onion, diced finely
  • 4 garlic cloves, diced finely
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • a good pinch of hot chilli (optional)
  • ½-¾ tsp salt, more to taste
  • ½ x 400 g / 14 oz can of plum tomatoes or 2 ripe tomatoes, peeled and chopped
  • 2 tbsp tahini
  • 1 cup cooked firm variety of lentils*, (I used small black speckled lentils)
  • 75 g / ¾ cup walnut pieces**, finely chopped
  • ½-1 tsp date syrup or sugar
  • 2 tsp pomegranate molasses (or balsamic vinegar)
  • 1 tbsp toasted pine nuts, to garnish (optional)
  • fresh parsley, to garnish
METHOD
  1. Halve the aubergines / eggplants lengthwise and score the flesh in a criss cross fashion making sure that the incisions go deep into the flesh but take care not pierce the skin.
  2. Heat up a griddle pan and brush it with 2 tsp of oil. Place the aubergines, cut side down, on the hot griddle and allow them to cook slowly (on a small-medium flame) for about 20 minutes before flipping them to the other side and cooking them for another 10 minutes. Finish them off in a 200° C / 390° F oven for another 10-15 minutes – until soft throughout. Alternatively, skip the charring and cook them in a 200° C / 390° F oven for about 30-40 minutes until soft and cooked through. Be sure to oil the baking tray and place the aubergines cut side down.
  3. Heat up the remaining 2 tbsp of olive oil in a heavy base frying pan.
  4. Fry the shallots until translucent, stirring from time to time.
  5. Add in garlic and fry it off gently until soft and fragrant, stirring frequently so that it doesn’t burn and become bitter.
  6. Add all of the dry spices and ½ tsp of salt and mix them into the shallot-garlic mixture, stirring the whole time.
  7. Add tomatoes and a good splash of water. Cook them for 5-10 minutes until tomatoes break down and create a sauce.
  8. While the sauce is bubbling away, make tahini sauce by thinning tahini with water and seasoning with salt. You can also add a dash of lemon juice if you wish.
  9. Add cooked lentils, finely chopped walnuts, sugar and pomegranate molasses.
  10. Cook together for another 5-10 minutes, add a splash of water if the pan gets dry. Taste and season with more salt if needed.
  11. Season grilled / baked aubergines, top with lentil-walnut mince. Drizzle with tahini sauce and garnish with toasted pine nuts and fresh parsley.

NOTES
*You can sub lentils with fine soy mince rehydrated with some hot vegan stock (or water) before adding to the pan.
**I like to dry roast my walnuts first until lightly charred and fragrant for more flavour, but that’s optional.

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NUTRITIONAL INFO
calories
460
23%
sugars
15 g
17%
fats
27 g
39%
saturates
3 g
16%
proteins
15 g
29%
carbs
47 g
18%
*per half
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5.0
2 reviews, 12 comments
REVIEWS & QUESTIONS
Aga:
Amazing as always! I used yoghurt instead of tahini sauce and it was also great.
    Ania
    Ania:
    Thank you for your lovely feedback, that's great to hear! x Ania
Alma:
Hello! Just want to let you know that this recipe was amazing! The tahini dressing is to die for and the mince was Soo good
    Ania
    Ania:
    I am delighted to hear that, Alma! And thank you for taking the time to rate the recipe - much appreciated! x Ania
Christine:
Hi Ania, Pure food heaven - an outstanding dish - restaurant worthy. I did my eggplant on the bbq direct over the coals - took about 30 minutes ( about 5 minutes or so cut side down and then the rest cut side up). I loved every aspect of the dish - the flavours, the textures and the presentation. This is going to be on my weekly menu frequently. Thanks for such a wonderful recipe.
    Ania
    Ania:
    I am delighted to hear that, Christine! I love the fact that you did your eggplant over a BBQ, I am sure that it contributed even more flavour to this dish. Thanks for taking the time to comment and rate this recipe - much appreciated! x Ania
Jacqueline Maurice:
Thank you so much for your recipes, this one like all your others was wonderful. The only things I did different was I went oilless and grilled the eggplant, onions and tomatoes outside since I live in southeast Alabama and didn't want to heat up the house too much. Then sautéed the garlic chopped up the grilled tomatoes and onion and brought it together with the lentils and spices and topped the eggplants. That touch of tahini and lemony dressing was a great touch and I used the leftoves to dress a nice green side salad. Thanks again for your recipes.
    Ania
    Ania:
    Hi Jacqueline,That sounds marvellous! I am so pleased to hear that you enjoy my recipes! x Ania
Yvonne:
Hi Ania,I have been a long time visiter of your beautiful blog and have commented a few times on some recipes I made and enjoyed. This time I really wanted to let you know that I feel exactly the same way as you do about trying to make friends - you describe the difficulty of making new friends just how it is. Most people of my age (I am a bit older than you are) already have their life made in term of having a husband/life partner, maybe some kids, a nice house, at least one car, a career and a good circle of friends. Many people have a full agenda, no time for anything that is not planned in their busy schedule. And no interest in other people because it is already difficult enough to keep all their existing relationships active. Not having the luck of obtaining all, or at least some of these things, is sometimes difficult; I can't have a conversation about my kids, the new car I bought, the promotion I had or the parties I went to. Well, I know not everybody has that same life as I described it earlier, but sometimes it seems like they do - doesn't it? I just wanted to let you know you are not alone in feeling lonesome at times. Thank you for sharing your thoughts. As always, the recipe looks delicious. Best wishes,Yvonne
    Ania
    Ania:
    Aw, thanks for sharing, Yvonne! That's exactly has been my experience - you've put it so well. Most people have already so much on their plates that the last thing they need is another relationship to nurture. I have certainly been there myself so I completely understand that there is no malice in it - just self-preservation. Being a shy person does not help and when, like you say, your life is very different to the people around you. Thank you for reaching out and I hope you will connect with someone who sees the world the same way you do soon. And thank you for reading my ramblings ;) xx Ania
Thomas Perez:
Ania, Love your recipes, thank you. A thought regarding establishing new friendships. Volunteer organizations always need people. Clubs like Rotary that I also belong to are a fabulous way of meeting new people world wide (they have clubs globally and of course in Athens), and they do many worthwhile projects and community activities. Good Luck and don't be shy. Tom
    Ania
    Ania:
    Thanks, Thomas, I am so pleased to hear that you enjoy my style of cooking! Yes, I've been looking into volunteering actually, but haven't found anything suitable just yet. I am sure that something will come up soon. Yeah, I am feeling my better about it already, I think I just had a rough week last week. Thank you for reaching out! Ania
Shannon Skinner:
Oh my goodness, this looks so delicious! xShannon
    Ania
    Ania:
    Thanks Shannon, that's lovely to hear! x Ania
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