Aubergines filled with spinach & mushrooms

Aubergines filled with spinach & mushrooms

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(30 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 aubergines, 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 cloves, 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…

  • 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, questions and tips

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3rd Mar, 2019
This is a very tasty recipe. I didn't know how it would turn out as the filling seemed to be quite wet. However the aubergines held it together well and they looked stunning when roasted. I too didn't boil the aubergine before roasting I just scored oiled and roasted. I added some chipotle paste to my filling - just because I like it but I think it would have been just as nice without. I did season the filling well on the advise of other users. I did forget to add the lemon to my topping but it was still quite delicious.
2nd Jun, 2016
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.
28th Apr, 2015
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.
31st Dec, 2013
That was meant to be two stars!
31st Dec, 2013
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.
20th Nov, 2013
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!
9th Nov, 2012
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.
1st Sep, 2011
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 :)
21st May, 2011
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.
22nd Jan, 2011
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.


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