MUSHROOMS STUFFED AUBERGINES

A simple, but delicious starter, or by itself, as a vegetarian option. Try this irresistible, simple recipe for stuffed eggplant: oven-roasted eggplant halves topped with Mushrooms, and Béchamel Sauce and cheese……utterly delicious!

INGREDIENTS

2 Aubergines
2 small onions chopped finely
2 tablespoons Olive oil
3 garlic cloves crushed
200 g wild mushrooms sliced
salt and black pepper
50 g cheddar cheese grated

Béchamel Sauce

METHOD

Halve the Aubergines lengthways and remove the flesh carefully avoiding breaking the skin. Reserve the skins and chop the flesh finely.

Add the oil to a frying pan, when hot add the onions until they start to colour. Add the garlic and mushrooms and cook until they’ve softened. Add the Aubergine flesh and fry until golden.

Season the Aubergine skins then stuff the skins with the mixture.

Pour a pool of Béchamel Sauce into a gratin dish. Arrange the stuffed Aubergines on it and then dribbles more Béchamel over the Aubergines.

Sprinkle over the cheese and brown under a hot grill for 5 minute until bubbling and golden

Serve with crusty bread

Original Recipe Pepita Aris