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Aubergine
Au Gratin
from: Jacqlyn
Edge - Cape Town, South Africa
Vegan main course accompaniment, Serves four
- 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
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.
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