A delicious, easy, healthy meal perfect for a mid-week dinner.

Baked Stuffed Aubergine
Serves 2
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  1. 2 large aubergines (eggplant)
  2. 250g Portabello (or other) mushrooms, chopped
  3. 2 tsp dried rosemary
  4. 100g feta cheese, crumbled
  5. olive oil
  1. Preheat the oven to 375F/200C and line a baking sheet with foil.
  2. Slice the aubergines in half lengthwise, keeping the stem on.
  3. Carefully run your knife around the inside edges of the aubergine, taking care not to pierce the outer layer. Gently tear the flesh from the aubergines, leaving an empty 'boat'. Remove as much of the aubergine flesh as you can while keeping the shell in tact. Chop the aubergine flesh into small pieces and set aside.
  4. Place the aubergine shells cut side up onto the baking sheet. Spray with cooking oil or brush lightly with olive oil. Place in the oven and bake for 10 minutes. Remove and set aside.
  5. Heat a small amount of olive oil in a large skillet. Cook the mushrooms and rosemary until all of the water evaporates from the mushrooms, about 6 minutes. Add the aubergine flesh and continue to cook another 5 minutes, until cooked through. Stir frequently. Season with salt and pepper.
  6. Spoon the mushroom mixture evenly into the aubergine shells. Sprinkle with feta cheese. Bake for 10 minutes. Serve immediately.
  7. Serving size: 2 halves.
  1. For larger appetites (this is a fairly light meal), serve with additional cooked vegetables or a side salad, or even brown rice.
The Pescetonian https://pescetonian.co.uk/