Protein Stuffed Aubergines

Cut in two long halves the aubergines and scoop out the enough flesh so that you can fill the cavity with the mix bellow

Preheat the oven at 180C

Chop the onion and add it to a large pan preheated with 2 spoons of olive oil

Stir in the onion over a small fire until it turns translucent

Add the carrot cut into small bites and stir well

Cut the red pepper to small pieces and add it to the pan

Add 2 pinches of salt and a pinch of pepper and stir

Meanwhile chop the mushroom and add it to the pan together with the scooped aubergine flesh (chopped as well)

Make sure that the so far added ingredients start to be softer because the last ingredients to go do not need too much time on the fire

Squeeze and add the soy protein granules, the chopped tomato, the chopped spring onion, the chili flakes and at the end the chopped parsley

Place the aubergine halves on a baking tray

Start filling the the halved aubergines with the mix of vedge from the pan using a spoon

Sprinkle a bit of olive oil over

Leave the tray in the oven for 20 minutes

Serve on the side with a yogurt sauce (Greek yogurt, chopped fresh/dried mint leaves and a teaspoon of olive oil)