Stuffed Aubergine

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Ingredients

• 1 aubergine
• 1 small onion
• 1/2 lb tomatoes
• 2 oz sliced mushrooms
• 1 oz butter
• 3oz cheese

Method

• Halve aubergine lengthwise.
• Scoop out the pulp.
• Chop pulp and put into a saucepan
• Add the butter, chopped onion, tomatoes and mushrooms.
• Simmer gently until pulp is tender.
• Season and add to aubergine shells.
• Top with cheese.
• Back in the oven at gas mark 6 for 15-20mins.

About

• Difficulty: Easy
• Preparation: Bake
• Vegginess:: Vegetarian

Type

• Main

Allergy details

Author

This recipe was reproduced with the kind permission of Sue Starr.

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