Vegan Aubergine Steak With Stuffed Mushrooms and Brocolli Recipe
Makes 2 - 350 Calories
1 Medium Aubergine/Eggplant
4 Floretts Brocolli
2 Large Flat Mushrooms
1 Cup Cooked Frozen Spinach
2 Tsp Ground garlic
2 TBSP BBQ Sauce
2 TSP Olive Oil
Slice the Aubergine lengthways in half. Then score deeply across.
Mix the oil, bbq sauce, a pinch of salt and pepper and 1 tsp garlic together. The with clean hand rub the mix into the scores deeply. Place on a baking tray.
Defrost the spinach and mix with the rest of the garlic and a little salt and pepper and fill the flat mushroom. Place on the same tray as the aubergine.
Place under a hot grill for 12 minutes.
While grilling steam or fast boil the broccoli until tender. Serve with fresh basil.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks