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Tempeh & Black Rice Stuffed Aubergine

by Elisa Rossi
on 20th September 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

I have been loving this dish so much lately as it’s a pure celebration of gorgeous summer fresh produce. The aubergine stuffed with the black rice and tempeh become super “meaty” and packed with flavours. It’s a great dish to make in advance and to be enjoy throughout the week.


Tempeh & Black Rice Stuffed Aubergine

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I love serving the aubergines with a fresh rocket salad and some lemony hummus.

Ingredients

  • 2 large aubergines
  • 100g cooked black rice or brown rice
  • 1 small white onion
  • 3 cloves of garlic
  • 6 white mushrooms
  • 1/2 large red bell pepper
  • 150g tempeh
  • 2 tbsp tamari sauce
  • 3 tbsp nutritional yeast
  • 50g fresh chopped basil
  • 1 tbsp mixed dried herbs (I have used herbs de provence)
  • Salt & Pepper, to taste
  • Optional
  • A handful of vegan cheese to sprinkle on top
  • Extra fresh basil leaves to serve
  • 100gr of cherry tomatoes to serve
Prep Time
Serves
4

Instructions

  1. Preheat the oven to 180 degrees.

  2. Cut each aubergine in half lengthwise. Score the aubergine across so it will be easier to scoop out the flesh once cooked. Arrange in a baking dish and place in the oven for 25 minutes. In the meantime prepare the filling.

  3. Place the onion, mushrooms and tempeh into the Ninja food processor.  Pulse for few seconds until you have a crumbly kind of mixture. Don’t blitz for too long as you don’t want to end up with a mushy paste.

  4. Heat 2 tbsp of the oil in a wide frying pan and add the mushroom, onion and tempeh mix. Cook for about 5 minutes, then add the garlic, chopped red pepper black rice, tamari sauce, nutritional yeast, herbs, fresh basil, dried herbs and season with salt and pepper. Cook for another 5 minutes stirring from time to time to prevent from sticking and burning. Taste and adjust seasonings.

  5. Remove the aubergine from the oven and with a spoon scoop out all the flesh (which now should be soft) so you end up with a canoe shape.  Pile the tempeh filling into and on top of the aubergine halves. Drizzle evenly with 2 tbsp olive oil, sprinkle some vegan cheese (if using) and spread the sliced cherry tomatoes around the aubergine. Bake for about 20 minutes, or until the aubergines are tender and the filling is slightly crispy on the outside.

  6. Remove from the oven and sprinkle with a little chopped basil to serve.

Elisa Rossi

I started my blog Happy Skin Kitchen after suffering of hormonal acne for few years. During this period I tried numerous creams and antibiotics and after seeing no improvements I decided to take the matter into my own hands and try to clear my skin through a more holistic approach. Since then I gradually moved to a mostly wholefood plant based diet which has proven to the best choice I made for my skin and my overall health as well.
Read more posts by Elisa Rossi