Stuffed Aubergines
Ingredients
Serves 2
- 2 medium-sized aubergines
- 1 large onion
- 50g (2oz) butter or margarine
- 175g (6oz) mushrooms
- 1 garlic clove – crushed
- 45ml (3tbsp) parsley – chopped
- 100g (4oz) cheddar cheese – grated
- Salt and pepper to taste
How To Make
- Cut the aubergines in half lengthways and scoop out the flesh leaving a 1.5cm (1/2″) ‘wall’.
- Sprinkle the ‘shells’ with salt and leave to one side.
- Roughly chop the aubergine pulp and chop the onion and mushroom.
- Melt the butter and sauté the aubergine and onion until the onion is transparent.
- Add the mushrooms and continue cooking for a further 2 minutes.
- Off the heat, stir in the remaining ingredients.
- Wash and dry the aubergine ‘shells’.
- Place in a greased ovenproof dish and spoon in the filling.
- Pour over 60ml (4tbsp) water, cover and bake in the oven at 190°C (375°F/Mark 5) for about 45 minutes until tender and golden brown.