Low Protein Loaded Moroccan Aubergine Recipe

Ingredients

• 1 aubergine
• 100g diced carrot, onion and celery
• Cooking oil
• Salt and pepper
• 1 teaspoon Garlic Purée
• 1 teaspoon Tomato purée
• 1 packet of Promin Burger mix
• 1 beef stock cube
• 200ml of water
• 2 dessert spoon of Moroccan Seasoning
• 50g violife cheese

How To Make Low Protein Loaded Moroccan Aubergine

1. Half the Aubergine and scoop out the middle, to be used in the filling.
2. Drizzle oil and season the aubergines with salt and pepper and bake for 30 minutes at 200 degrees
3. Dice the contents of the inner aubergine and add to a pan along with the 100g of diced vegetables and add a drizzle of oil
4. Cook on a high heat until the vegetables begin to sweat, the add your tomato purée and garlic purée
5. Add 100 ml of stock to soften the vegetables and begin to stir in 1 packet of promin burger mix
6. Add the Moroccan spice when the mixture starts to resemble a chilli consistency and pour in the rest of the stock
7. Remove the aubergines from the oven and spoon the mixture in.
8. Top with violife cheese and bake for a further 15 minutes at 200 degrees

Sweet Potato Garlic Wedges

1. Cut the sweet potato into wedge shapes and place in a pan of water and bring to the boil
2. Once drained, layer the wedges on a baking tray and season with a blend of salt, pepper, garlic granules and any other desired herbs, then drizzle with oil
3. Roast in the oven for 40 minutes at 200 degrees, turning them occasionally.