Vegan Aubergine No Parmigiana Recipes
VEGAN AUBERGINE NO-PARMIGIANA
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
Provided by Sara Buenfeld
Categories Dinner
Time 1h55m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 381 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 18 grams sugar, Fiber 18 grams fiber, Protein 17 grams protein, Sodium 0.49 milligram of sodium
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