Savory Stuffed Aubergines Recipe

Summary

Cooking Time30 MinDifficulty LevelEasy
CourseMethod
VegetarianMain Ingredient

Ingredients

 Aubergines2 , halved
 Salt To Taste
 Button mushrooms4 Ounce, chopped (100 Gram)
 Oil1 Tablespoon
 Onion1 Medium, finely chopped
 Garlic1 Clove (5 gm), crushed
 Cheddar cheese4 Ounce, grated (100 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 872 Calories from Fat 479

% Daily Value*

Total Fat 55 g83.9%

Saturated Fat 26.2 g131.2%

Trans Fat 0 g

Cholesterol 119.1 mg

Sodium 1120.7 mg46.7%

Total Carbohydrates 66 g22.1%

Dietary Fiber 28.5 g114.2%

Sugars 27.7 g

Protein 41 g82.8%

Vitamin A 26.6% Vitamin C 57.6%

Calcium 94.1% Iron 19.7%

*Based on a 2000 Calorie diet

Directions

Scoop out the aubergine flesh, leaving shells about 5 mm/1/4 inch thick.
Sprinkle the flesh and shells with salt and leave to drain for 30 minutes.
Rinse the flesh and shells and pat dry with paper towels.
Chop the flesh.
Mix the mushrooms with the flesh.
Heat the oil in a frying pan and fry the onion until softened.
Add the aubergine flesh and mushroom mixture and the garlic and fry gently for 5 minutes.
Stir in 75 g/3 oz of the cheese, salt and pepper.
Fill the aubergine shells with the mixture and sprinkle over the remaining cheese.
Put the aubergines in a baking dish and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 minutes or until tender.
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