Mushroom stuffed aubergine

stuffed-aubergine I always think stuffing vegetables sounds like it’s going to be fiddly and time-consuming. It’s not though, at least not the way I do it which mostly involves bunging the stuffing on top of whatever it is I’m stuffing. Like this aubergine stuffed with mushrooms, for example. Dead easy.

Mushroom stuffed aubergine (serves 2)

1 aubergine
1 onion, chopped
125g mushrooms, chopped
1 garlic clove, crushed
50g breadcrumbs
50g cheese, grated
2 tbsp olive oil
salt and black pepper

  1. Cut the aubergine in half lengthways and score with a knife. Brush with a little olive oil and bake in the oven at 200C for about 30 minutes. Scoop out the aubergine flesh and chop.
  2. Meanwhile, heat the olive oil in a large frying pan and fry the onion for about 5 minutes.
  3. Add the mushrooms, aubergine flesh and garlic to the onion and fry for another 5 minutes then season with salt and pepper.
  4. Pile the mushroom, aubergine and onion mixture on top of the aubergine skins and sprinkle the breadcrumbs and grated cheese on top.
  5. Return to the oven for about 15 minutes or until the cheese is golden.
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