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Preheat the oven to 220ºC, gas mark 7, then preheat the grill to its highest setting and line the pan (or large baking sheet) with foil. Arrange the aubergines in a single layer on the foil. Combine 2 tbsp oil in a small bowl with a little seasoning and brush over the aubergines. Grill for 10 minutes, then turn the slices and grill for 5 minutes more, until tender and golden.
While grilling, heat the remaining oil in a frying pan, then scatter in the mushrooms and onion. Gently fry for 5 minutes, stirring frequently, until softened and beginning to brown. Stir in the garlic, vegemince, oregano, cinnamon, tomato purée, soy sauce and 150ml water. Cook for about 5 minutes, until piping hot throughout.
Spoon ½ the mushrooms and mince into a shallow 2L ovenproof dish, then arrange ½ the aubergine slices on top. Spread ½ the cheese sauce over, then top with the remaining mushroom mixture, aubergines and cheese sauce. Sprinkle with a little extra oregano and black pepper and bake for about 20 minutes, until lightly browned around the edges. Serve with a leafy salad, if liked.
This recipe would also work well with courgettes. Use 2-3 large courgettes and cut them diagonally so the slices are larger and less fiddly to turn.
Typical values per serving when made using specific products in recipe
Energy | 2,031kJ/ 486kcals |
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Fat | 22g |
Saturated Fat | 6.7g |
Carbohydrates | 32g |
Sugars | 14g |
Fibre | 12g |
Protein | 33g |
Salt | 3.1g |
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