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Method
Make it happen
- 01
Heat the oven to 200°C fan. Prepare the vegetables to be stuffed: Score the aubergine flesh, brush lightly with oil and roast halves for 25 minutes; scoop out and chop the soft flesh.
- 02
Cook any dry grains according to the packet instructions. Brown turkey or beef mince thoroughly where used, or warm the drained pulses in a pan with oil.
- 03
Soften the chopped vegetables, garlic and spices, then stir in the cooked grain, meat or pulses and any tomato or spinach ingredients. Season well.
- 04
Pack the prepared vegetable shells with filling. Scatter over feta or grated cheese and place in a lightly oiled baking dish.
- 05
Bake for 15–25 minutes until the stuffed vegetables are tender, filling is piping hot and cheese is melted. Serve immediately.