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

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

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.

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