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Aubergine stuffed with tofu, mushrooms and borlotti beans

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Aubergine stuffed with tofu, mushrooms and borlotti beans
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 351g serving contains (excludes serving suggestion)
KCal
303
Carbs
16.9g
Fibre
20.1g
Protein
25.2g
Fat
10.5g
Saturates
2.6g
Sugars
11.0g
Salt
0.23g
Fruit/Veg Portion
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
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Method

Recipe 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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