Saturday, 24 October 2015

Stuffed Aubergines

I've probably said this before: Aubergines are among my favourite food and I try and vary the way I make them because we have them every week. Just enter "aubergine" as a search term on this blog for different ideas.
(serves 2-4)

2 aubergines
2 pointed red peppers
400 g mushrooms
1 onion
1 whole bulb garlic
sea salt
freshly ground black pepper
1 tsp toasted ground cumin
1 tsp whole fennel seeds
1 mozzarella
extra virgin olive oil

Hollow out the aubergines using a table spoon. Chop the aubergine flesh, mushrooms, peppers into small cubes. Finely chop the onion and garlic. Heat some olive oil and sauté the veg until golden and starting to soften. Add the cumin and fennel. Sauté for a minute or two. Season with salt and pepper.

Brush the skin of the aubergine halves with olive oil and arrange in a baking tray. Season with salt and pepper. Fill with the sautéd veg, cover with tin foil and bake at gas mark 5/200° C for 45-60 minutes or until the aubergines are cooked.

Turn the oven up. Thinly slice the mozzarella and top the aubergine halves. Return to the oven for 10 minutes or until the mozzarella is browned.

Serve with brown rice and a leafy salad.

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