Mozzarella-Stuffed Aubergine & Bean Bake (V)

• จำนวนที่เสิร์ฟ: 2
• เวลารวม: 40

ส่วนผสม

2 aubergines

390g cannellini beans

210g finely chopped canned tomatoes

125g mozzarella

1 brown onion

32g tomato paste

30g pumpkin seeds

20g rocket

15ml balsamic vinegar

11g vegetable stock mix

10g basil

2 garlic cloves

1 tsp dried oregano

olive oil

pepper

salt

วิธีทำ

Preheat the oven to 220°C/ 200°C (fan) / gas 7. Boil half a kettle. Top, tail and slice the aubergines lengthways into roughly 1cm thick slices. Chop any leftover pieces of aubergine roughly.

Add the aubergine slices to a baking tray (or two!), drizzle each with olive oil and season with salt and pepper (save the roughly chopped aubergine for later!). Tip: Try to spread the aubergine slices out as much as you can! Put the tray[s] in the oven for 18-20 min or until the aubergine slices are tender. Once cooked, remove from the oven and set aside to cool.

Peel and finely chop the brown onion. Peel and finely chop the garlic. Dissolve the vegetable stock mix in 200ml boiled water and add the dried oregano, balsamic vinegar and tomato paste - this is your tomato stock. Drain and rinse the cannellini beans. Wash the rocket, then pat dry with kitchen paper.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion, any roughly chopped aubergine and a pinch of salt and cook for 4-5 min or until beginning to soften. Once softened, add the chopped garlic and cook for 1 min. Add the tomato stock, chopped tomatoes and drained cannellini beans and cook for 3-4 min or until thickened slightly.

Meanwhile, drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper. Tear the drained mozzarella into rough bite-sized pieces. Chop the basil roughly, including the stalks.

Once the aubergine slices are cool enough to handle, sprinkle over some chopped basil (save the rest for later!) and add a few pieces of torn mozzarella at one end of each slice. Roll up the loaded aubergine slices so the filling is encased - these are your mozzarella-stuffed aubergine rolls.

Add the tomato & bean sauce to an oven-proof dish (or two!). Push the mozzarella-stuffed aubergine rolls into the sauce and sprinkle over the pumpkin seeds and any remaining chopped basil. Put the dishes] in the oven and cook for 15-20 min or until bubbling - this is your mozzarella-stuffed aubergine & bean bake.

Serve the mozzarella-stuffed aubergine & bean bake with the rocket to the side. Enjoy!