Aubergines filled with spinach & mushrooms

Aubergines filled with spinach & mushrooms

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(29 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 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, questions and tips

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6th Dec, 2010
looks good but will change aubergines to sweet potato or squash as i don't like aubergine.
19th Oct, 2010
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!
2nd Jun, 2010
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.
28th Apr, 2010
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.
25th May, 2009
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.
3rd May, 2009
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.
16th Apr, 2009
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.
19th Nov, 2008
Absolutely delicious!!
6th May, 2008
this should have come up as 5 stars not 3
6th May, 2008
So easy and absolutely scrumptous, even my Aubergine hating husband liked this one.


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