Aubergines filled with spinach & mushrooms

Aubergines filled with spinach & mushrooms

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(26 ratings)

Prep: 20 mins - 25 mins Cook: 55 mins

Easy

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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Ingredients

  • 2 medium aubergines, halved lengthways
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, crushed
  • 225g mushroom, sliced
    Mushroom

    Mushroom

    mush-room

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

  • 350g fresh spinach, washed
    Spinach

    Spinach

    spin-atch

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

  • 50g vegetarian parmesan -style cheese, grated
    Parmesan

    Parmesan

    parm-ee-zan

    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
    Lemon

    Lemon

    le-mon

    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
    Parsley

    Parsley

    par-slee

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

Method

  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, questions and tips

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notmum
13th Apr, 2008
2.05
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.
vroebuck
6th Jan, 2008
4.05
Very nice - benefits from being well seasoned
patrinelli
12th Nov, 2007
5.05
A real crowd pleaser. Enough said

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