Whatever you celebrate over the Festive Season, these gorgeous Aubergines filled with Spinach & Mushrooms https://bit.ly/2gg97Nn will sit beautifully on your feasting table. If you’re Banting, just leave out the breadcrumbs. #festive #vegetarian #delicious
Aubergines filled with Spinach & Mushrooms
2 medium aubergines, halved lengthways
2tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
225g fresh mushrooms, sliced
350g fresh spinach, washed
50g vegetarian Parmesan-style cheese, grated
6tbsp fromage frais
3tbsp fresh white breadcrumbs
grated zest of 1 lemon
25g pine nuts, toasted
2tbsp chopped fresh parsley
1 Heat oven to 200°C. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 minutes. Drain well and pat dry with kitchen paper.
2 Place the aubergines on a baking tray, brush with 1tbsp of the olive oil and cook for 20-25 minutes 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 minutes until the onion has softened. Add the aubergine flesh to the pan and fry for a few minutes, add the mushrooms, then cook for about 5 minutes until browned and tender. Add the spinach and cook for 3-4 minutes 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 minutes until the topping is golden.