Vegan aubergine no-parmigiana | Good Food
Miso adds a savoury flavour to the pine nut topping of this vegan aubergine bake. Eat half for dinner tonight and save the rest for later in the week.
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Ingredients
- 2 tbsp olive oil plus 2 drops for the baking sheets
- 3 aubergines sliced lengthways, about ½cm thick
- 2 onions finely chopped
- 2 garlic cloves finely grated
- 800g chopped tomatoes
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 400g can borlotti beans drained
- 15g fresh basil leaves chopped, plus a few for scattering
- 400g can cannellini beans drained
- 150ml soya milk
- 1 tbsp miso paste
- 30g pine nuts
- 4 handfuls rocket
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