Let me tell you guys… this one was so unbelievably good!!… I am so in love with the @meatlessfarm mince. Finally, a plant-based mince that actually tastes soooo delicious and has the same texture as meat!! I made something similar back in the summer using minced lamb and bulgar wheat, which was a huge hit, so I adapted the recipe slightly using @meatlessfarm mince.
The aubergines are half grilled on the BBQ to give them a smoky charred taste. Then the flesh is scooped out and chopped up to add to the filling. The @meatlessfarm mince is sautéed with garlic, onions, all-spice, cinnamon, and a touch of pomegranate molasses mixed with the aubergine flesh and cooked until it gets sticky and slightly crisp.
The pearled couscous is cooked with onions, peppers, tomato purée, and stock, then filled into the aubergine shells with the mince on top. The filled shells are then baked in the oven for half an hour with a sprinkle of parmesan added for the last few minutes.
Garnish with some freshly chopped parsley and a drizzle of pomegranate molasses, and indulge in.. next-level deliciousness!!
Give this one a try… I promise you will not be disappointed! Do you ever stuff aubergines, and what’s your favorite filling?