Salt and pepper
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.
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
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