Black Bean and Mushroom Stuffed Aubergines
Serves 1 to 2
Prep 40 mins
This gluten free recipe uses our organic and reduced salt vegetable bouillon to give it a delicious warm and flavourful seasoning.
Recipe tip: You can double up if you want bigger portions or to serve more people.
What you’ll need:
1 large aubergine, sliced in half lengthways and scored diagonally
1 tin black beans
4 tbsp olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
Half a red chilli, finely chopped
250g button mushrooms, sliced
1 dessert spoon of our vegetable bouillon
A splash of cider or red wine vinegar
Chopped parsley to garnish
How to do it:
Heat your oven to 190C.
Place your aubergines in a baking dish and pour over the olive oil. Sprinkle a little salt and pepper and some dried herbs, then roast until soft (about 30 minutes).
While the aubergine is cooking, add the chopped onion, garlic, and chilli to some oil in a pan on your hob and gently sauté until soft. Add the mushrooms and cook for another 10 minutes.
Add a splash or two of vinegar and your black beans along with the bouillon. Stir well and heat thoroughly. Check for seasoning and add a little more bouillon powder if you want to.
Once the aubergines are cooked, divide the bean mixture between the two and sprinkle some fresh parsley on top.
Enjoy with a crisp salad or some lightly steamed greens.
Products used:
