Roasted stuffed aubergine

Roasted stuffed aubergines

Roasted stuffed aubergines

It’s an easy-to-assemble, light meal for two.

Feel free to add whatever other stray vegetables are in the fridge. Things like green beans, baby sweetcorn or cauliflower florets will work nicely in this recipe if you chop them up fairly small and cook them in the aubergine-filling mix.

If you’ve any of the filling left over, it’ll keep in the fridge for a couple of days. It works well in pitta breads and wraps, especially with a little hummus or tahini sauce.

And it goes without saying that if you like your food spicy, a pinch of chilli powder or some chopped up chillies will fit right in to this recipe.

Ingredients (serves 2)
  • 1 large aubergine
  • 1 white or red onion, finely chopped
  • 1 stick of celery, finely sliced
  • 2 cloves of garlic, chopped
  • 150g mushrooms (any sort you’ve got), chopped up fairly small
  • 2 teaspoons of tomato purée dissolved in 2 tablespoons of warm water to make a thin paste
  • Handful of chopped, fresh parley or a heaped teaspoon of mixed herbs (eg parsley, basil, thyme)
  • Olive oil and balsamic glaze
Method:
  1. Pre-heat the oven to 200º C.
  2. Slice the aubergine lengthwise down the centre. Scoop out as much of the inside flesh as you can with a spoon, without breaking through the skin. Chop up the flesh fairly small and put on one side. Place the skins in a lightly-oiled casserole dish.
  3. In a large frying pan, heat a little olive oil and add the onions and celery. Cook them with a pinch of salt for five minutes on a medium heat.
  4. Add the garlic, mushrooms, aubergine flesh, the herbs and any other veg you’re including. Cook for a further five minutes.
  5. Add the tomato/water paste, stir well, check the seasoning and cook for 2-3 minutes.
  6. Fill the aubergine shells with the stuffing mixture and smooth the top. Drizzle with a little olive oil and put it in the middle of the oven. Cook for around 20-25 minutes.
  7. Just before you serve it up, drizzle with a little extra olive oil and some balsamic glaze (the thick, syrupy version of balsamic vinegar). A few chopped cherry tomatoes and some basil leaves go very well with this too.
Roasted stuffed aubergines

Roasted stuffed aubergines

 

 

Like this? Try these too:

The vegan quiche

Macaroni Cheeze (the vegan version of Mac’n’Cheese and it tastes great)

Mushroom Centrepiece Plait (aka Mushrooms en Croute)

Bakewell Tart (vegan, dairy-free and damn delicious)

 

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One thought on “Roasted stuffed aubergine

  1. Pingback: Minted pea purée | Peveril Blog

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