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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Midweek MEALS

End the day on a culinary high...
Hazelnut pasta pesto P73
Onion bhaji with lime and coriander dip P76
Omelette with kale filling and cheesy tahini sauce P74
Mini spelt pizzas with spinach pesto, roast tomatoes, courgette and rocket P72

Aubergines stuffed with bread and tomatoes

By Anna Del Conte

Serves 4 | Prep 10 mins plus draining | Cook 1 hr | Calories 290 (per serving)

4 aubergines sea salt vegetable oil, to fry

2 shallots, finely chopped

4 tbsp extra-virgin olive oil

225g (8oz) tinned plum tomatoes

1 slice of white sourdough bread, about 40g (1½oz)

1-2 garlic cloves, chopped

1 tbsp chopped flat-leaf parsley a small pinch of chilli flakes

1 tbsp dried breadcrumbs

1 Remove the ends of the aubergines and cut them in half lengthwise. (You can keep these on for the look of the dish or use the smaller bits for a ratatouille or a frittata.) Sprinkle the cut sides with salt and leave them to drain, cut side down, on a wooden board for about 1 hour. When the time is up, dry them thoroughly with kitchen paper.

2 Pour enough vegetable oil into a frying pan to come about 2cm (¾in) up the pan side. Heat the oil and, when hot, slide in the aubergine halves, skin side down. Fry for 5 minutes and then turn the halves over and fry for about 2-3 minutes until the flesh begins to become golden. Lift the halves out with a fish slice and place them on kitchen paper, cut side down.

3 Preheat the oven to 200°C/Gas Mark 6.

4 Now prepare the stuffing. Gently sauté the shallot with a pinch of salt in 1½ tbsp olive oil for about 5 minutes. While the shallot is frying, scoop out the flesh from the aubergine halves, leaving about 1.5cm (½in) of flesh all the way round. Chop the flesh, add to the pan and sauté for 5 minutes, mixing frequently. Lift the tomatoes out of their juice, roughly chop them and add to the pan. Continue cooking for about 10 minutes, stirring frequently.

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This free issue of Vegan Food & Living is packed with 75 delicious vegan recipes from healthy dishes to warming soups, quick midweek meals and mouthwatering desserts. Plus we have recipes that require just 5 ingredients, we meet our new expert baker Sara Kidd for the first of her monthly columns and show you how to make your own vegan cleanser, toner and moisturiser. Plus we reveal how you can get more active without having to completely change your lifestyle and take a tour of London's best vegan junk food. Also with this issue, you'll also get an Essential guide to Veganuary, complete with your first week's meal plan, tips for what to do if you fall off the wagon and a handy label reading guide. Download your free issue today