Aubergine Au Gratin
Vegan main course accompaniment
Serves four
Ingredients:
750g - 1000g aubergines
Four squares Shredded Wheat
2 onions
Salt to taste
Four tablespoons vegetable oil
1 medium-sized tin tomatoes
2 tablespoons tomato puree
2 teaspoons basil or marjoram
Method:
Chop the onion and sauté it for two to three minutes in the oil, adding the crushed Shredded Wheat.
Sauté, stirring well, until slightly browned.
Season with salt.
Slice the aubergines.
Place alternate layers of aubergine and browned mixture in a greased baking dish.
Liquidize the tinned tomatoes, tomato puree and herbs and pour this over the layers.
Bake at 190 ° C for 45 minutes to 1 hour, or until aubergine is tender.