Edge - Cape Town, South Africa
Vegan main course accompaniment, Serves four
Chop the onion and sauté it for two to three minutes in the oil, adding
the crushed Shredded Wheat.
- 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
Sauté, stirring well, until slightly browned.
Season with salt.
Slice the aubergines.
Place alternate layers of aubergine and browned mixture in a greased
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