Quorn Ragu-Stuffed Aubergine Recipe - Great British Chefs

Ingredients

• 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