Mushroom Stuffed Aubergine




Salt and pepper

Mushrooms, chopped

Spring onions

Garlic, optional

Cherry tomatoes


  • 1

    Turn the oven on to gas mark 6. Line a tray with baking parchment. Make a well in your aubergines and gut them whilst leaving a border. Pop the flesh into a bowl and put in the fridge. Season with salt and pepper then cover each half with foil and put in the oven for 20 mins.

  • 2

    After around 12-15 mins, add chopped mushrooms, spring onions, garlic (if you wish) and cherry tomatoes to a wok. Sizzle and season as pleased. Then add the aubergine flesh and cook until browned

  • 3

    Remove the aubergines from the oven and fill them with the mushroom mix. Season how you wish/top with rosemary. Cook for a further 10-15 mins

Back to recipes