Stuffed Aubergines

(from Jessica Leigh’s recipe box)

A fun way to eat eggplant. You can adapt this any way you like by adding your own variety of ingredients.

Serves 2 people

Categories: EGGPLANT!!, Vegetarian

Ingredients

• 1 large aubergine (eggplant)
• 2 or 3 large cloves of garlic, minced
• 2 tbsp chopped parsley
• 1/2 an apple, chopped fine
• 1 tbsp of fresh cilantro, chopped fine
• 1 1/2 oz grated parmigiana cheese
• 4 tbsp dry breadcrumbs
• olive oil
• 1 large onion
• 4 oz mozzarella cheese
• 1 cup of mushrooms, chopped (I used baby portobello)
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.

2. Bring a large saucepan, 3/4 full of salted water with 1 tbsp of wine vinegar to a boil.

3. Wash and dry aubergine, slice off the ends and cut lengthwise in half.

4. Scoop out the flesh, leaving behind an even layer next to the skin about 1/4 an inch thick.

5. Blanch the aubergine in the boiling water for 1 minute, leave to drain upside down.

6. Chop the flesh with the garlic, onion, and mushrooms.

7. Heat 3 tbsp olive oil in a frying pan and gently fry the chopped mixture, stirring for 2-3 minutes.

8. Stir in 3 tbsp of breadcrumbs and season with salt and pepper.

9. Continue cooking over a low heat for another minute with the cilantro, parsley, apple, and grated cheese with 1 tbsp of olive oil.

10. Add more salt and pepper and lightly oil an ovenproof dish.

11. Fill the aubergine skins with the mixture, sprinkle with more breadcrumbs and mozzarella cheese and place in the dish.

12. Bake in the oven for 15 minutes.

13. Serve with rice or pasta and a vegetable medley!

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