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60 Minute Stuffed Aubergine. Great for a lunch box at work, or at home for dinner. So many great flavours!
Serves: 2 Time: 60 minutes
Ingredients
2 aubergines, halved lengthways
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
220g mushrooms, sliced
350g spinach
50g parmesan-style cheese, grated
6 tablespoons fromage frais
3 tablespoons breadcrumbs
1 lemon zest, grated
25g toasted pine nuts
2 tablespoons fresh parsley, chopped
Method
Heat oven to 200°C. Bring a large pan of water to the boil, throw in the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
Next throw the aubergines on a baking tray, brush with 1 tablespoon of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving a 1.5cm border), then roughly chop.
Meanwhile, heat the remaining oil in a large frying pan, and saute 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, throw in the mushrooms and cook for 5 more mins until browned. Finally, throw in the spinach and stir cooking for 3-4 mins until wilted.
Turn off the heat and stir in the cheese, seasoning and the fromage frais.
Next, in a bowl, mix together the breadcrumbs, lemon zest, pine nuts and parsley.
Spoon the spinach mixture into the aubergine halves and sprinkle over the breadcrumbs. Whack back into the oven and cook for 10 mins until the topping is golden.
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Rosie ❤️
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