Aubergines filled with spinach & mushrooms

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Good Food

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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.
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.
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.
4. Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
5. In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
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.

Per serving

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

Latest comments and suggestions

• 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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http://www.bbcgoodfood.com/recipes/2899/

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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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