Ingredients :
- 1 Aubergine, spoon out the middle leave two boat shapes
- 1 spray olive oil for the saucepan
- 1 handful Spinach
- 1 handful mushrooms
- 2 mini sweet peppers
- 1 pinch salt
- 1 tsp Balsamic vinegar
- 3 tbsp Passata tomato
Method :
- Ingredients
- Cut aubergine in half and scoop middle out with a spoon and add to a oiled saucepan
- Cut up the rest small pieces and add to the sauce pan, mushrooms, spinach, aubergine and sweet peppers
- Stir on low for about 3 minutes keep stirring, until it reduces down, then turn off
- Wash the 2 insides of the aubergine in cold water
- Turn oven on to 180°C / gas 7 and heat up.
- Spoon into the saucepan veg and 3 tablspoons of Passata and stir
- Then add pinch of salt and a the Balsamic vinegar and stir in.
- 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.
- Serve with crispy parsnips and crisp carrots
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