AUBERGINES FILLED WITH SPINACH & MUSHROOMS

Aubergines filled with spinach & mushrooms image

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

Provided by Good Food team

Categories Dinner, Main course, Supper, Vegetable

Time 1h20m

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.
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.
Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
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.

Nutrition Facts : Calories 286 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 0.94 milligram of sodium