Name Stuffed aubergines


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* 2 medium-sized aubergines
* 25g (1 oz) Stork margarine
* 1 medium-sized onion, peeled and chopped
* 1/2 red pepper, de-seeded and chopped
* 75g (3 oz) mushrooms, wiped and finely chopped
* 75g (3 oz) Cheddar cheese, grated
* 1 x 5ml spoon (1 teaspoon) dried marjoram or basil
* 50g (2 oz) wholemeal breadcrumbs
* 1 egg size 3 or 4, beaten
* Salt and ground black pepper
* Parmesan cheese
* 1 x 15ml spoon (1 tablespoon) chopped parsley

OVEN: Pre-heat to moderate (180°C, 350°F, Gas No. 4) SHELF: Second from top
1. Cut the aubergine in half lengthways and scoop out the flesh with a teaspoon, taking care not to split the skins and leaving a shell 0.5cm (1/4 inch) thick.
2. Blanch the shells in boiling water for 1-2 minutes. Chop the flesh finely. Drain the shells and place in a shallow ovenproof dish.
3. Melt the Stork and saute the onion and red pepper for 3-4 minutes. Add the mushrooms and chopped aubergine flesh and continue cooking for 2-3 minutes.
4. Remove from heat and add the Cheddar cheese and herbs. Stir until cheese has melted. Add three-quarters of the breadcrumbs, and the egg and stir well. Season with salt and pepper.
5. Pile this mixture into the aubergine shells. Sprinkle with remaining breadcrumbs and Parmesan cheese.
6. Bake in the pre-heated oven for 20-30 minutes until browned on top.
Serve with tomato sauce

Serves: 4 as a snack or starter, or 2 as a main meal.
Preparation time: 25 mins
Cooking time: 20-30 mins

Microwave Instructions
1. Prepare aubergines as above.
2. Place Stork in a bowl and cook on HIGH for 30 seconds until melted. Add onion and red pepper. Cover and cook on HIGH for 3-4 minutes.
3. Add mushrooms and aubergine flesh.
4. Cover and cook on HIGH for 4-5 minutes.
5. Continue as above.
6. Cook on HIGH for 3-4 minutes. Brown under grill, if wished.

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