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Aubergines filled with spinach & mushrooms

A hearty, slow-roasted dish that looks as stunning as it tastes

  • Prep: 25 mins
    Cook: 55 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 286
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 0
  • Protein 14
  • Fat 19
  • Fibre 6
  • Salt 0.94

Nutrition per serving

  • Calories 286
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 0
  • Protein 14
  • Fat 19
  • Fibre 6
  • Salt 0.94

Ingredients

  • 2 medium aubergines, halved lengthways
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 225g mushrooms, sliced
  • 350g fresh spinach, washed
  • 50g vegetarian parmesan -style cheese, grated
  • 6 tbsp fromage frais
  • 3 tbsp fresh white breadcrumbs
  • grated zest 1 lemon
  • 25g pine nuts, toasted
  • 2 tbsp chopped fresh parsley

Method

  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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