Aubergine & Cauliflower Bake
Serves: 6
Ready in: 30 to 60 mins
Ingredients:
For the stuffed aubergines3 large aubergines
2 medium cauliflowers
[hd]for the Cheese Sauce[/hd]
4 tbsp soya margarine
4 tbsp plain flour
600ml soya milk
soya cream (optional)
1 block Melting Mozzarella-style Cheezly
1 tsp mustard (optional)
white Cheddar-style Cheezly (optional)
method:
- Cut aubergines in half and scoop out the inside, leaving a shell of around 1cm flesh and creating a nice hollow area in the middle. Boil in water until almost tender then drain. Do not overcook!
- Cut the cauliflower into florets. Boil for five mins (you don’t want them too tender) then drain.
- Push enough cauliflower florets inside the hollow aubergine to fill it half way. Keep the remaining cauliflower aside. Place the semistuffed aubergines into a baking dish and turn the oven on to heat (180C/350F/Gas 4).
- Now make the vegan cheese sauce. Melt the soya margarine in a pan, take off the heat and stir in 2 tbsp plain flour. Return to the heat and slowly add the soya milk (and mustard if liked).
- Keep stirring the sauce constantly so it doesn’t go lumpy, until it thickens nicely.
- Once the sauce has thickened stir in the soya cream (if desired) and a handful of the VBites melting mozzarella.
- Pour around half of the cheese sauce into the aubergines. Now fill the aubergines with the rest of the cauliflower florets so they slightly pop out of the top, then pour the remaining cheese sauce over the aubergine.
- Bake in the oven until the sauce is bubbling and crispy. For a crispy topping, sprinkle grated Cheddar-style Cheezly on top and grill briefly.
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