Aubergine and Mushroom Stacks

Aubergine and Mushroom Stacks

Serves 4 / Prep time: 20 minutes / Cook time: 25 minutes

8 portobello mushrooms

1 aubergine

4 tbsp olive oil

1 onion, chopped

1 red pepper, deseeded and chopped

2 tomatoes, chopped

1 tbsp tomato puree

150g mature Cheddar cheese, sliced

Salt and freshly ground black pepper

1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

2 Put the mushrooms, gills facing up, into a roasting tin.

3 Take 8 slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.

4 Heat half the olive oil in a large frying pan and briefly fry the aubergine slices for 1-2 minutes on each side. Remove from the pan. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes. Add the tomatoes and tomato puree. Cook gently for another 1-2 minutes, then season with salt and pepper.

5 Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese. Transfer to the oven and bake for 20-25 minutes. Serve 2 mushrooms per person.

Cook's tip: It helps if you can select mushrooms that are about the same size.

Cost per recipe: £6.64 Cost per portion: £1.66

Nutritional values per portion:

Energy 370 kcal

Protein 15.2g

Carbohydrate 14g of which sugars 13.2g

Fat 27g of which saturates 10.1g

Fibre 5.1g

Sodium 0.5g or equivalent as salt 1.3g

Contains: Gluten, Milk

May Contain: Soya


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