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Christmas Quorn Fillet with Baked Eggplant

A nutritious yet elegantly minimal, this is a meat-free take on a Mediterranean stuffed vegetable dish. Aesthetically pleasing, it will complete any Christmas table.

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Fillets

High in Protein

Gluten Free

Low in Saturated Fat


  • 252g Quorn Fillets
  • 3 Eggplants
  • 1 Red capsicum
  • 30 gm Edamame
  • 10 gm Cooking oil
  • Salt and pepper


  1. Preheat the oven at 180 degrees Celsius.
  2. Place eggplants on a tray and slice in half. Drizzle oil over the eggplant and bake in the oven for 15 minutes.
  3. Once cooked, remove from the oven and scoop out the flesh, setting it aside for later.
  4. Pan fry Quorn vegan fillets for 2 minutes, each side, in oil on medium heat.
  5. Once cooked, cut Quorn fillets into cubes and set aside.
  6. In a separate pan, add in capsicum, edamame and eggplant flesh, frying until fragrant. Then, add in the Quorn fillets and combine the mixture.
  7. Once seasoned with salt and pepper, scoop the mixture into the eggplant shells and serve.


  • This dish can be prepared way ahead of time,make this a great party dish or pot luck choice.
  • Top with a sprinkle vegan cheese just before reheating (if desired)

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