• 1 eggplant
  • 1/2 onion
  • 3 large cloves garlic
  • 1/2 lb mushrooms (or more if you really like them)
  • 1 can chopped tomatoes
  • 1 spoonful sun dried tomato pate
  • vegan breadcrumbs
  • olive oil


Serves: 2.

Preparation time: 30 min.

Cut the eggplant lengthwise in thin layers, leaving the 2 ends to be chopped up. Brush olive oil on both sides and put on oiled pan. Bake at 180C (sorry, i don’t know what this is in F) for 20 minutes. Meanwhile fry up onions, eggplant cubes, garlic and mushrooms. When done, put in chopped tomatoes and tomato pate. Put some of mixture on each slice, then roll up and sprinkle with vegan breadcrumbs. bake again for 15 minutes. Can be eaten alone or served on rice.

Source: part Delia Smith, part