Aubergines filled with spinach & mushrooms
- Good Food team
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Serves 4
Easy
Prep: 20 mins - 25 mins
Cook: 55 mins
A star rating of 4 out of 5.36 ratingsRate
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A hearty, slow-roasted dish that looks as stunning as it tastes
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 medium aubergines
halved lengthways
-
2 tbsp olive oil
-
1 small onion
finely chopped
-
2 garlic cloves
crushed
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225g mushroom
sliced
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350g fresh spinach
washed
-
50g vegetarian parmesan
-style cheese, grated
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6 tbsp fromage frais
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3 tbsp fresh white breadcrumb
-
grated zest 1 lemon
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25g pine nut
toasted
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2 tbsp chopped fresh parsley
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Nutrition: per serving
-
kcal286
-
fat19g
-
saturates5g
-
carbs16g
-
sugars0g
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fibre6g
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protein14g
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salt0.94g
low
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Method
-
step 1
Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
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step 2
Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
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step 3
Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
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step 4
Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
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step 5
In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
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step 6
Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 4 out of 5.36 ratings
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