Aubergines filled with spinach & mushrooms
- Preparation and cooking time
- Prep: -
- Serves 4
A hearty, slow-roasted dish that looks as stunning as it tastes
- 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.