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Aubergine stuffed with tofu, mushrooms and borlotti beans

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Aubergines baked with herby tomatoes, beans and vegetables, topped with tofu to make a satisfying main meal.
Serves
4
Prep
25 minutes
Cook
55-60 minutes
Each 350g serving contains (excludes serving suggestion)
KCal
302
Carbs
21.2g
Fibre
12.7g
Protein
25.7g
Fat
9.9g
Saturates
2.40g
Sugars
10.1g
Salt
0.10g
Portion Fruit & Veg
5
Ingredients
Ingredients
2 aubergines, halved lengthways (500g)
1 tsp rapeseed oil
1 onion, finely chopped (120g)
320g mushrooms, sliced
2 cloves garlic, crushed
1 x 400g can chopped tomatoes
1 heaped tsp dried oregano
1 400g tin borlotti beans, drained (240g)
1 x 80g bag fresh spinach
360g pack tofu, diced small
half ball reduced-fat Mozzarella (62g), thinly sliced
1 fresh tomato (80g) chopped small
2 spring onions (50g) chopped
8 fresh basil leaves, torn
Method
  1. Preheat the oven to 180°C/ gas mark 4.
  2. Scoop the flesh out of the aubergines, chop, and reserve. Place the aubergine skin-side down onto a baking tray and bake for 15 minutes.
  3. Meanwhile, add oil to a pan, then add the onion and cook for 3-4 minutes. Add the mushrooms and chopped aubergine flesh, then cook for a further 5 minutes.
  4. Add the garlic, canned tomatoes and oregano, mix well, cover and simmer for 5 minutes.
    Next, add the borlotti beans and spinach and cook for 2 minutes.
  5. Remove the aubergines from the oven and fill with the bean and vegetable mixture, then place in an ovenproof dish.
  6. Scatter with tofu, return to the oven and bake for 20 minutes. Top with the sliced mozzarella and bake for a further 20 minutes.
  7. Remove from the oven and scatter with chopped tomato, spring onion and basil to serve.
Chefs tips
  • Once the aubergines are stuffed, you can pop them in the fridge, and bake when as needed.
  • Use a non-dairy cheese alternative for a vegan version.
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