Aubergines filled with spinach & mushrooms

Aubergines filled with spinach & mushrooms

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(20 ratings)

Prep: 20 mins - 25 mins Cook: 55 mins


Serves 4
A hearty, slow-roasted dish that looks as stunning as it tastes

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal286
  • fat19g
  • saturates5g
  • carbs16g
  • sugars0g
  • fibre6g
  • protein14g
  • salt0.94g
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  • 2 medium aubergine, halved lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 225g mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 350g fresh spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 50g vegetarian Parmesan -style cheese, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 6 tbsp fromage frais
  • 3 tbsp fresh white breadcrumb
  • grated zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g pine nut, toasted
  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (22)

bobsonthegreat's picture

I followed the recipe almost to the letter (halved the amounts of everything except the topping and used creme fraiche instead of fromage frais). It was absolutely delicious.

sandra2008's picture

Was just ok. I didnt think the garlic and onion was necessary. Didnt bother with pine nuts or lemon and just scattered some breadcrumbs on top. Wouldnt rush to make again but if I did would have to adapt the receipe.

valor2010's picture

That was meant to be two stars!

valor2010's picture

Ideally I'd give this 2.5 because although the flavour is lovely it doesn't really work. As someone else said the whole thing comes up slightly too watery and it is very difficult getting the cooked aubergine out of the skin without tearing it. Nice taste but I wouldn't bother with it again.

vintagecosmonaut's picture

As long as you bake the aubergines (or eggplants as we call them in Australia) for the full cooking duration it is definitely NOT necessary to boil them first. I easily halved the recipe, using just one aubergine which I simply cut in half, sprayed with olive oil and sprinkled with salt and baked cut-side up. I halved all the other ingredients, except the toppings! Even though I seasoned the filling while cooking I found it really needed extra salt to bring out the flavours and cut through the creamy mushroom texture. As I didn't have pine nuts I replaced with walnuts. It was decent enough but wasn't something I'd rush back to cook again next week, maybe in a month or two. Flavour-wise it was kind of like a creamy pasta - without the pasta! So maybe a good dish if you're looking for low-carbs. Worth a try!

ballymac676's picture

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.

lorb83's picture

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 :)

dani_r_84's picture

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.

fvoysey's picture

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.

grandmagrandad's picture

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

faycharlotte's picture

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!

bearathome's picture

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.

wildbluesun's picture

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.

sarah4984's picture

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.

angmunchkin's picture

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.

angmunchkin's picture

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.

deb_ellacott's picture

Absolutely delicious!!

poldark's picture

this should have come up as 5 stars not 3

poldark's picture

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

notmum's picture

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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