Aubergine stuffed with tofu, mushrooms and borlotti beans | Diabetes UK

Ingredients

• 2 aubergines, halved lengthways (500g)
• 1 tsp rapeseed oil
• 1 onion, finely chopped (120g)
• 320g mushrooms, sliced
• 2 cloves garlic, crushed
• 1 x 400g can chopped tomatoes
• 1 heaped tsp dried oregano
• 1 400g tin borlotti beans, drained (240g)
• 1 x 80g bag fresh spinach
• 360g pack tofu, diced small
• half ball reduced-fat Mozzarella (62g), thinly sliced
• 1 fresh tomato (80g) chopped small
• 2 spring onions (50g) chopped
• 8 fresh basil leaves, torn