The BBC Good Food logo
Vegan aubergine no-parmigiana in a baking dish

Vegan aubergine no-parmigiana

loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Our plant-based version of the Italian bake is topped with a sauce rather than cheese. Miso adds savoury depth along with an optional scattering of nutritional yeast flakes

  • Healthy
  • High-fibre
  • Low calorie
  • Low fat
  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal381
low infat14g
saturates2g
carbs37g
sugars18g
high infibre18g
protein17g
salt0.49g
Advertisement

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.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content