Chargrilled Aubergine (Eggplant) Bake


I was a little unsure about soy mince. I couldn’t imagine it leaving up to meat mince and was worried it would take a lot to mask the soy flavour. But this recipe worked really well. I kept it pretty simple and it paid off.

Again, aubergine (eggplant) can be a tricky ingredient. It can be too wet, too bland or can go a funny colour. I sliced mine fairly thin and grilled them until they had coloured and released their moisture so that they didn’t make the final dish watery.

This recipe serves two. I had half for dinner and froze the other half for another time. I recommend using a good quality sauce, or making your own to make it extra tasty.


1 Aubergine (Eggplant)
1 tbsp Olive Oil
1 tsp Dried Oregano or Basil

1/2 jar Tomato & Basil Pasta Sauce
50g Dried Soy Mince or TVP
1 Carrot
1 Red Pepper
Small pack Baby Plum Tomatoes

Soak your soy mince in boiled water as packet suggests (usually about 1 minute). Heat up the grill and slice aubergine length ways about 3mm thick and brush with mixed with oregano. Grill until coloured and softened. It’s ok if there are a few black bits!

Finely dice carrot and pepper and saute in a drizzle of oil until slightly softened. You can add a few more herbs here if you like. Drain mince and add. Saute for a minute or 2 until it has dried off a bit. Pour in sauce and heat through. Layer sauce mix with aubergine and top with tomato slices. This gives you nicely roasted tomatoes for an extra dimension and prevents the dish drying out or anu exposed aubergine burning.



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