Vegan aubergine no-parmigiana
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp olive oil, plus 2 drops for the baking sheets
- 3 aubergines, sliced lengthways, about ½cm thick
For the tomato sauce
- 2 onions, finely chopped
- 2 garlic cloves, finely grated
- 800g chopped tomatoes
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 400g can borlotti beans, drained
- 15g fresh basil leaves, chopped, plus a few for scattering
For the topping
- 400g can cannellini beans, drained
- 150ml soya milk
- 1 tbsp miso paste
- 30g pine nuts
- 4 handfuls rocket
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Line two baking sheets with baking parchment, then cover each one lightly with a drop of oil. Press on the aubergine slices, then turn them over so they end up with just a tiny slick of oil on both sides. Roast in the oven for 15-20 mins until tender.
- STEP 2
While the aubergines are cooking, make the sauce. Heat the 2 tbsp oil in a pan and fry the onions and garlic over a low heat until softened. Tip in the tomatoes, oregano, balsamic vinegar, borlotti beans and half the basil, then cover and simmer for 15 mins.
- STEP 3
To make the topping, put the cannellini beans in a bowl with the soya milk and miso paste, and blitz with a hand blender until smooth.
- STEP 4
Cover the base of a large shallow ovenproof dish (about 20cm x 25cm) with half the tomato sauce. Take a third of the aubergine slices, including all of the end pieces – roughly chop the end pieces and arrange over the tomato sauce with the slices. Spread with the rest of the tomato sauce and all of the remaining slices of aubergine to seal in the sauce. Pour over the miso mixture, scatter over the pine nuts, then cover with foil and bake for 40 mins. Uncover then cook for 10 mins more until the topping is set. Scatter with the remaining basil. If you're following the Healthy Diet Plan, serve half now with half the rocket. Chill the rest for another day. Will keep for three days. Reheat in the microwave until piping hot.
