
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
2.60g
Sugars
11.0g
Salt
0.23g
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
- Preheat the oven to 180°C/ gas mark 4.
- 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.
- 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.
- 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. - Remove the aubergines from the oven and fill with the bean and vegetable mixture, then place in an ovenproof dish.
- Scatter with tofu, return to the oven and bake for 20 minutes. Top with the sliced mozzarella and bake for a further 20 minutes.
- 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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