All About Us
Our Lovely Food
Get in touch
» Stuffed Aubergines
How To Make
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
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.