Stuffed Aubergines


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

  1. Cut the aubergines in half lengthways and scoop out the flesh leaving a 1.5cm (1/2″) ‘wall’.
  2. Sprinkle the ‘shells’ with salt and leave to one side.
  3. Roughly chop the aubergine pulp and chop the onion and mushroom.
  4. Melt the butter and sauté the aubergine and onion until the onion is transparent.
  5. Add the mushrooms and continue cooking for a further 2 minutes.
  6. Off the heat, stir in the remaining ingredients.
  7. Wash and dry the aubergine ‘shells’.
  8. Place in a greased ovenproof dish and spoon in the filling.
  9. 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.