Ingredients:

-1 big aubergine per person

-Tomato sauce 150gr

-Red beans and bulgur steak 200gr

-Mozzarella or vegan mozzarella

-Fresh herbs

RECIPE:

Warm up your oven at 190 degree. Slice the aubergine about 2cm thick and place them on a tray with salt spread on top for the vegetable to release water. .

Lay the seasoned aubergines on aluminium foil with a filet of olive oil to bake at 170 for 15-20 mn.

Let the tray cool down before brushing the slices with tomato sauce. You can also add more condiments and herbs for extra flavours. Finally put half a slice of cheese on top, then back in the oven for another 10 minutes .

You can let the recipe as it is above or add crumbled pieces of bulgur’s steak between the layers, the grains add texture and contrast to the dish. You would actually think by the look of the red bean’ puree that it is meat! A fantastic vegan alternative.