Cheesy Baked Aubergine
Ingredients
- X2 Large aubergines
- 300g of mushrooms
- X1 jar of roasted red peppers
- X1 red chilli
- X1 tablespoon of garlic paste
- 250ml Koko Original Like Milk
- 150g Koko Cream Cheese Alternative
- x4 tablespoons of nutrional yeast
- X1 teaspoon of chilli flakes
- X1 teaspoon of coarse mustard
- X1 jar of harissa paste
- 300g of rice
- Mixed salad
Method
- 1. Cook rice following the package guidelines. Whilst that's simmering, start the aubergines
- 2.Half your aubergines and cover with harissa paste. Place under the grill until they begin to char a little.
- 3. Dice mushrooms, garlic paste, roasted red peppers, chilli, salt and pepper to your taste. Add on top of your aubergine then cover with foil and bake for a further 10/15 mins on medium heat
- 4. Meanwhile, make the cheese sauce. Warm up dairy free milk and grated Koko Dairy free Mellow cheese into a large pan on low heat
- 5. Add mustard, nutritional yeast, chilli flakes, salt and pepper to your taste
- 6. Remove the aubergines from the oven and top with your cheese sauce
- 7. Serve with rice, salad, or any additional sides you'd like!