Cheesy Stuffed Aubergines

Serves 4
Prep Time 10 mins
Cooking Time 50 mins approx
Ingredients

• 2 large aubergines
• 4 garlic cloves-chopped finely
• 6oz/175g blue cheese-crumbled
• 6oz/175g Cheddar cheese-grated
• 6oz/175g mushrooms
• 1 large onion-chopped finely
• 6 tbsp fresh basil-chopped
• 2 tbsp flat leaf parsley-chopped
• 3 tbsp olive oil
• 1 tsp sea salt

Method

• Pre heat oven 180°C/350°F/gas mark 4
• Mix together the parsley, olive oil, salt and 5 tbsp of basil in a small bowl
• Slice the aubergines in half lengthways and scoop out the flesh
• Leave a ¼ inch/5mm thick margin of aubergine in its shell to hold the shape
• Set aside the shells
• Chop the flesh into small pieces
• Chop the mushrooms into small pieces
• Heat the olive oil in the frying pan
• Add the chopped onion and mushrooms
• Gently fry until the onion has softened
• Stir in the chopped aubergine, garlic and half the basil
• Season with sea salt and freshly ground black pepper
• Cook on a low heat for about 10 minutes
• Place the shells into a baking dish
• Spoon the onion mixture into the aubergine shells
• Mix together the cheeses and sprinkle on top
• Sprinkle the remaining basil on top and drizzle a little olive oil over
• Bake in the oven for about 40-50 minutes

Cooks Tip

• You can use Gorgonzola cheese or any blue cheese that has a bite
• If you can’t buy Cheddar cheese use Mozzarella
• I use Maldon Sea Salt which is available most countries in the world

Equipment

• Small bowl
• Baking dish or roasting tin

Shopping List

• 2 Large Aubergines
• 4 Garlic cloves
• 6oz/175g Blue cheese
• 6oz/175g Cheddar cheese
• 6oz /175g Mushrooms
• 1 Large onion
• 6 tbsp Basil
• 2 tbsp Flat leaf parsley
• 3 tbsp Olive oil
• 1 tsp Sea salt