Aubergine stuffed with tofu, mushrooms and borlotti beans

"Aubergines baked with herby tomatoes, beans and vegetables, topped with tofu to make a satisfying main meal."
Servings:
4 people

Health Score

High
Medium
Low
9.8 / 10
High score

Glycemic Index

Index
32
Low
Load
14
Moderate

Nutrition per serving:

Calories334.31 kcal17%
Fat9.43 g13%
Carbs43.66 g17%
Sugars12.75 g14%
Protein23.13 g46%
Sodium497.73 mg25%
Fiber14.28 g51%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
32
Low
Glycemic Load
14
Moderate

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

Directions

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