Hi and welcome to our vegetarian kitchen where, each week, there will be recipes for dishes from all around the world - all nourishing, cheap and interesting. You won't be asked to search the woods and forests for wild funghi, neither will you have to gather your own herbs and spices. All ingredients will be affordable and available at your local supermarket.
Tuesday, 10 October 2023
STUFFED AUBERGINES
Hi, and welcome to our Veggie Kitchen.
This recipe is easy and can be made
in advance and reheated.
INGREDIENTS
2 large aubergines
2 tbs sunflower oil
1 small onion chopped
2 cloves garlic crushed
4 oz mushrooms chopped
2 large tomatoes chopped
1 chilli (optional)
salt and pepper
4 oz grated cheese
METHOD
Cut the aubergines in half lengthways.
Place on a baking tray and brush with oil.
Bake for 30 minutes 350F or 180C gas mark 4.
Scoop out flesh leaving some to form thick
skins. Chop flesh.
Heat the oil and fry onions and garlic for 2
minutes. Add mushrooms and tomatoes. Simmer
gently for 5 minutes then add chopped aubergines,
Add Chilli (chopped) and salt and black pepper.
Stir thoroughly and simer for 3 minutes.
Next, place the aubergine shells in an
ovenproof dish and spoon filling in shells.
Cover with grated cheese. Bake for 20 minutes
until cheese is bubbling.
Serve hot with rice or cold with green salad.
SERVES 4
