Aubergines stuffed with millet and tofu

Ingredients

For 2 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 2 large aubergines
• ¾ cup dried millet
• 1¾ cups water
• 115 g vegan baked tofu, diced
• 2 grated carrots
• ¼ cup chopped coriander
• 3 tbsp rapeseed oil or olive oil
• 1½ tbsp reduced-salt tamari
• 2 tsp chopped chilli
• 1 garlic clove
• 1 tsp grated ginger
• 1 tsp sugar

Step-by-step method

1. Heat the oven to 180°C. Rinse millet and place in a saucepan with the water.
2. Bring to a boil, cover and simmer for 18–22 minutes until the liquid is absorbed and the grain tender.
3. Halve the aubergines lengthways. Scoop out some flesh, leaving a roughly 1 cm border; chop the removed flesh.
4. Mix cooked millet, tofu, carrot, aubergine flesh, coriander, oil, tamari, chilli, chopped garlic, ginger and sugar.
5. Fill the four halves and place in a baking dish. Bake for about 25 minutes, extending as needed until the aubergine is soft.
6. Serve hot, allowing two halves per person as a main meal.