Ingredients
Method
- In a wok, heat the oil and sautxe9 the garlic for a few seconds.
- Add the eggplant cubes and stir on medium heat till half done u2013 around 5 minutes, sprinkling some water if required.
- Then, add the mushrooms, and let it cook for another 5 minutes.
- Add the cooked beans, herbs, chilli flakes and salt along with tomato puree at this stage. Mix well to combine, cover with a lid and let it simmer on low heat for 3-4 minutes until the eggplant and mushroom is cooked.
- Stir in all but 1 tsp of the cheese.
- Line the base of a baking dish with slices of bread dipped in milk and squeezed gently. I had to use 3 slices to cover a roughly 10 X 6 dish.
- Spread the mixture on top of this, sprinkling the reserved tsp of cheese on top.
- Bake / grill for 8-10 minutes. Remove each serving with the bread and the topping.
- Serve hot.
Notes
I'd consider this a relatively low carb, high protein dinner as the main source of carbs here were there 3 slices of whole wheat bread shared between two of us, and mushrooms, beans, cheese are all high in protein. Taste wise, it was really high on flavours - if you store packs of tomato puree at home and cans of beans, it can be put together in a jiffy even for a weeknight dinner!.