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Aubergines filled with spinach & mushrooms

Aubergines filled with spinach & mushrooms

A star rating of 4 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
low insalt0.94g


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.

  • STEP 5

    In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.

  • STEP 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.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4 out of 5.32 ratings

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