Aubergines filled with spinach & mushrooms

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• Efi

  12 November 2007

  Efi rated and commented on this recipe

  

  A real crowd pleaser. Enough said

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• warwickness

  06 January 2008

  warwickness rated and commented on this recipe

  

  Very nice - benefits from being well seasoned

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• Belkey

  05 April 2008

  Belkey rated this recipe

  

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• sally

  13 April 2008

  sally rated and commented on this recipe

  

  This was a bit lacking in flavour but most disappointingly the aubergine came out really watery, I think it would have been better if I had not boiled them as the recipe said,but had just begun by roasting them, I love aubergines, but not this.

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• Lyn

  06 May 2008

  Lyn rated and commented on this recipe

  

  So easy and absolutely scrumptous, even my Aubergine hating husband liked this one.

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• Lyn

  06 May 2008

  Lyn commented on this recipe

  this should have come up as 5 stars not 3

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• Deb

  19 November 2008

  Deb rated and commented on this recipe

  

  Absolutely delicious!!

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• angmunchkin

  16 April 2009

  angmunchkin commented on this recipe

  I hope this helps -- in reply to Sally -- if you roast aubergine, you definitely get a great result from going straight to the roasting pan; you are right in that there is no need to pre boil. Here�s a little tip that works: sprinkle ground sea salt on the aubergine, place in a colander over a bowl and place a weight on top -- like a small Pyrex -- to drain off the bitter or excess juices; leave to stand for about 45mins. Even if you didn�t want to do this dish again, it�s a good tip for roasting aubergines.

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• angmunchkin

  03 May 2009

  angmunchkin rated and commented on this recipe

  

  I give this recipe top ratings without a doubt. I found it to be bursting with flavour, and made the following substitutions purely because I wanted to experiment, and the other reason being I don't like mushrooms (as a vegetarian, that's weird, I know!) * Quorn mince instead of mushrooms * Soft cream cheese instead of fromage frais (I do like it, but had cream cheese to use up) Tip: do NOT boil the aubergine first; it will be soggy, and is not necessary; just roast it straight off. You need to throw in seasonings of salt and pepper which this recipe forgets to state.

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• buttons

  25 May 2009

  buttons rated and commented on this recipe

  

  This was an excellent dish. I used a small aubergine just for me and just used smaller portions of the ingrediants. It was a filling dish so i had a small salad with it. I used Quark instead of the fromage frais and also just normal mature chedder. Still tasted as good as it looked. Very good for a vegetarian dish.

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• Wildbluesun

  28 April 2010

  Wildbluesun rated and commented on this recipe

  

  Made for one, following alterations - No garlic, more onion, spinach and mushrooms than requested; I just kind of chopped stale bread to make breadcrumbs and just chopped instead of grating the cheese; used cheddar instead of parmesan and ricotta cheese instead of fromage frais; dried not fresh parsley; lime not lemon; didn't bother toasting the pine nuts. I thought there was too much filling for the aubergine (though this may be because I used extra vegetables), but it was very flavoursome and yummy. :) Also, the cooking time is FAR too long, I got mine ready in about 40 minutes altogether.

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• PB

  02 June 2010

  PB commented on this recipe

  I took the suggestion below from angmunchkin (thank you!) and 1) used cream cheese instead of fromage frais since I had a tub of cream cheese in my fridge 2) didn't boil the aubergine but popped them straight into the oven first. I know vegetarians will be horrified but I added in minced pork into the filling. Finally used lemon juice to make the topping rather than lemon zest and sprinked a bit of chilli powder for a kick. All came out very nicely.

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• faycharlotte

  19 October 2010

  faycharlotte rated and commented on this recipe

  

  Shame that my husband and I didn't like this all that much considering all the positive reviews. Maybe it's just our taste. Also, the aubergine case didn't cook completely - maybe we should have risked scooping the inside out leaving a thinner case. Loved the topping though!

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• vegetarian recipes

  06 December 2010

  vegetarian recipes commented on this recipe

  looks good but will change aubergines to sweet potato or squash as i don't like aubergine.

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• Theseus

  22 January 2011

  Theseus rated and commented on this recipe

  

  Lovely! I didn't bother boiling the auberine, it didn't seem to matter. Used frozen spinach (as that is all I had) and replaced fromage frais with a mixture of yogurt and sived cottage cheese, as we are meant to be on a diet! Served it with french bread and green salad - all the family liked it.

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• Dani

  21 May 2011

  Dani commented on this recipe

  Went down a treat with my parents... cut out the pine nuts as Im not keen of those.. everything else was spot on. Definately make again.

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• bekkip123

  17 August 2011

  bekkip123 rated this recipe

  

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• lcrpjc

  01 September 2011

  lcrpjc commented on this recipe

  Am trying this tonight and can't wait! Will be adapting to suit the fridge contents though and diet as on low carbs so using mascapone instead of the frais and no breadcrumbs just some chilli flakes and parmesan :)

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• Ballymac

  09 November 2012

  Ballymac rated and commented on this recipe

  

  This is a delicious recipe. I used a chilli with the onion and had to omit the spinach as I had none. Also used cream cheese instead of fromage frais. Will def make again very soon.

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Ingredients

• 2 medium aubergines , halved lengthways
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 2 garlic cloves , crushed
• 225g mushrooms , sliced
• 350g fresh spinach , washed
• 50g vegetarian Parmesan -style cheese, grated
• 6 tbsp fromage frais
• 3 tbsp fresh white breadcrumbs
• grated zest 1 lemon
• 25g pine nuts , toasted
• 2 tbsp chopped fresh parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 - 25 mins

Cook 55 mins

Vegetarian

Ingredients

• 2 medium aubergines , halved lengthways
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 2 garlic cloves , crushed
• 225g mushrooms , sliced
• 350g fresh spinach , washed
• 50g vegetarian Parmesan -style cheese, grated
• 6 tbsp fromage frais
• 3 tbsp fresh white breadcrumbs
• grated zest 1 lemon
• 25g pine nuts , toasted
• 2 tbsp chopped fresh parsley

Per serving

286 kcalories, protein 14g, carbohydrate 16g, fat 19 g, saturated fat 5g, fibre 6g, salt 0.94 g

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