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Savory Stuffed Aubergines

Chef.at.Home's picture
Ingredients
  Aubergines 2 , halved
  Salt To Taste
  Button mushrooms 4 Ounce, chopped (100 Gram)
  Oil 1 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Cheddar cheese 4 Ounce, grated (100 Gram)
Directions

Scoop out the aubergine flesh, leaving shells about 5 mm/1/4 inch thick.
Sprinkle the flesh and shells with salt and leave to drain for 30 minutes.
Rinse the flesh and shells and pat dry with paper towels.
Chop the flesh.
Mix the mushrooms with the flesh.
Heat the oil in a frying pan and fry the onion until softened.
Add the aubergine flesh and mushroom mixture and the garlic and fry gently for 5 minutes.
Stir in 75 g/3 oz of the cheese, salt and pepper.
Fill the aubergine shells with the mixture and sprinkle over the remaining cheese.
Put the aubergines in a baking dish and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 minutes or until tender.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Cook Time: 
30 Minutes

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