Stuffed Aubergine

Sauruses can’t quite decide whether these should be called “aubergine” or “eggplant”, but they sure are tasty! This is another fast and simple vegan recipe that makes a great savoury snack or dinner for 1-2 people, depending on how hungry you are.

Stuffed Aubergine by

Servings 1-2 portions

Prep Time 10 minutes

Cook Time 20 minutes

Total Time: 30 minutes


  • 1 aubergine (300-350g)
  • 60 g textured soy protein
  • 1 veggie stock
  • 100 g frozen pea/corn/pepper mix
  • 3 tbsp tomato puree
  • 1 tsp soy sauce
  • chilli powder
  • thyme
  • basil
  • oregano
  • black pepper
  • salt
  • garlic
  • vegan cheese


  1. Pre-heat the oven to 200°C (400°F).
  2. Wash the aubergine and cut it in half lengthwise.
  3. Carve out the insides of the aubergine with a spoon, leaving roughly 5mm of flesh inside the skin. Mince the carved-out flesh.
  4. Dissolve the veggie stock in 0.5l of hot water in a small saucepan. Add spices and TVP, and let the TVP absorb the mixture.
  5. Add soy sauce, tomato puree, frozen vegetables, and aubergine flesh to the saucepan. Mix well.
  6. Place the carved-out aubergines either on a baking tray or in a greased baking dish, and fill them with the filling.
  7. Sprinkle some of your favourite vegan cheese on top, and bake in the oven for 15-20 minutes.

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