Aubergine stuffed with Quorn ragu, topped with Parmesan, ricotta and lemon zest

1 hour 30 minutes


  • 4 aubergines
  • 300g of Quorn mince
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g of tinned chopped tomatoes
  • 4 tbsp of olive oil
  • 1 bunch of basil, small, leaves torn
  • 200g of ricotta
  • 100g of Parmesan
  • salt
  • pepper
  • 1 lemon, zest and juice
  • extra virgin olive oil
  • salad leaves


Preheat the oven to 200°C/gas mark 6
Cut the aubergines in half lengthways and scoop out the majority of the aubergine flesh with a spoon, leaving an outside border of flesh about 1cm thick
Place the scooped-out flesh in a bowl to one side. Place the aubergine shells on a baking tray, drizzle with 2 tbsp. of oil, then place in the oven and cover with foil. Bake for 15 minutes, until soft. Remove from the oven and leave to cool
Meanwhile, start your ragu by placing a saucepan on the hob over a medium heat. Add the remaining oil and then add the onion, celery and garlic
Bring the heat down, cover with a lid and gently sweat for about 10 minutes. Add the remaining aubergine flesh and cook for another 10 minutes until everything is gooey and soft
Add the tomatoes and cook through for a further 10 minutes. Add the Quorn mince, cook for another 10 minutes, then add the torn basil in and stir through. Season to taste and put to one side
For the topping, simply blend the ricotta and Parmesan in a bowl, add a splash of lemon juice and some pepper and combine
When ready, bring the heat of the oven down to 180°C/gas mark 4
Spoon a level amount of ragu into each aubergine shell and then spread a layer of the cheese mix on top. The end result might look a little bit messy but the topping will brown a touch, so it doesn’t matter
Bake for 20 minutes, until the topping begins to brown. Serve with a sprinkling of lemon zest, a drizzle of extra virgin oil and some salad leaves