Vegan Mondays: Aubergine stuffed with mushroom and chilli

stuffed-aubergine

I woke up yesterday morning and decided that, from now on, Mondays would be vegan days. First things first though, and I went downstairs to check if my hot chocolate was vegan. It wasn’t, dammit! But, aha! I had a tub of cocoa in the cupboard, which is vegan. Okay, so it’s two years out of date, but never mind.

Lunch wasn’t a problem. I’d got up so late, I didn’t have any. I felt a bit peckish in the afternoon though so decided to have some cup-a-soup. Then I realised cream of asparagus cup-a-soup probably wasn’t vegan (the ‘cream’ bit gave me a hint), and it wasn’t, but I had a packet of Ainsley Harriott’s Hot & Sour cup-a-soup, which was (as far as I could tell – I’m not an expert at reading labels for non-vegan ingredients). Yay, good old Ainsley.

Dinner was easy, all I had to do was make something and leave out the ‘cover it in cheese’ bit. I had an aubergine and some mushrooms in the fridge, so mushroom-stuffed aubergine it was. The Meat-Eater says veganism is ‘unnecessary’, so he covered his in salad cream and Flora and said it was ‘okay-ish’ (if he hadn’t read on Facebook I was having a vegan day, he’d have said it was nice).

Aubergine stuffed with mushroom and chilli, topped with herby breadcrumbs (serves 2)

1 aubergine, sliced lengthways
2-4 mushrooms, chopped
1 tomato, chopped
1 chilli, chopped
2 cloves garlic, crushed
1 tbsp vegetable oil
1 slice of bread, crusts removed
1 tsp thyme
salt and pepper

  1. Score a criss-cross pattern in the aubergine and brush with oil. Bake in the oven at 190C for about 20-30 minutes, until tender. Scoop out the insides and chop.
  2. Whizz up the bread to make breadcrumbs and add the thyme.
  3. Fry the mushrooms in the oil for about 5 minutes.
  4. Add the chilli and garlic and fry for another couple of minutes.
  5. Add the tomato and chopped aubergine.
  6. Season with salt and pepper.
  7. Pile the aubergine/chilli/mushroom/tomato mixture on the aubergine skins.
  8. Top with the herby breadcrumbs.
  9. Bake in the oven for about 15 minutes, until the breadcrumbs are golden.
(Visited 341 times, 131 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *