Steps
- 1
Ingredients
- 2
Cut aubergine in half and scoop middle out with a spoon and add to a oiled saucepan
- 3
Cut up the rest small pieces and add to the sauce pan, mushrooms, spinach, aubergine and sweet peppers
- 4
Stir on low for about 3 minutes keep stirring, until it reduces down, then turn off
- 5
Wash the 2 insides of the aubergine in cold water
- 6
Turn oven on to 180°C / gas 7 and heat up.
- 7
Spoon into the saucepan veg and 3 tablspoons of Passata and stir
- 8
Then add pinch of salt and a the Balsamic vinegar and stir in.
- 9
Add the veg mix to the aubergine shells and cook in oven for 10-15 minutes before taking out you can add a slice of vegan cheese slice and put back in until cheese melts a little.
- 10
Serve with crispy parsnips and crisp carrots
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