Aubergines au Gratin


…very quick!

This simple filling can be used for a lot of vegetables, in this occasion I tried it with aubergines.

a nice grilled aubergine (or, as I explain below, fresh mushrooms)
3 sun-dried tomatoes in oil
½ cup of bread crumbs
a clove of garlic
extra virgin olive oil

Cut the tofu into cubes or crumble it and heat it in a pan with bread crumbs, chopped tomatoes, crushed garlic and a little oil, so that everything gets flavured. Add salt and pepper, then minced parsley. On a oiled baking pan lay a layer of aubergine, then the mixture described above (remove the garlic, of course). That’s it. In fact, it’s even better if you use mushrooms rather than aubergines: wash them and remove their stems. The “hat”, of course turned upside down, is the “container” to the filling.
Both aubergines and mushrooms should be baked in the oven for fifteen minutes and served hot.

Chef: Angy from VeganBlog

  1. Cassandra78 10 February 2011 at 18:49

    I love it!! Definitely! I would also add some thyme, marjoran, rosemary… you know, just to make it more Mediterranean flavoured 🙂

  2. heidi 11 February 2011 at 06:49

    mmmhh… I’d have both with aubergines and mushrooms

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