Aubergine BakePrep.Time: 20 mins
Cook.Time: 50 mins
Tools1 Large Glass Roasting Dish
Small Saucepan with Lid
Small Frying Pan
Ingredients2 Large Aubergines
2 Cooking Onions
2 Cloves Garlic
4 Large Tomatoes
4 Large Mushrooms
2 Tbsp Tomato Puree
1tsp Italian Seasoning
3Tbsp Olive Oil
2oz Cheddar Cheese
2oz Butter or Spread
MethodPre-heat oven to 200°c / 400°f / Gas Mark 6.
Cut the aubergines in half, score with a sharp knife and brush with 1 tablespoon of the olive oil.
Place the aubergines in roasting dish in the oven for 20 minutes.
Chop the onions and fry over a medium heat in remaining olive oil in the small saucepan, until soft.
Finely chop the garlic and add to the onions (keep the lid on).
Finely dice the tomatoes and add to the onions and garlic.
Finely dice the mushrooms and add to the pan.
Add the tomato puree, herbs and black pepper, stir well and turn the heat off under the pan.
Remove aubergines from the oven and scoop the centre into the pan.
Mix up the ingredients and refill the aubergines.
For the topping melt the butter in the frying pan, turn off heat and add the breadcrumbs stirring well.
Place this on top of the filled aubergines and cover with the grated cheese.
Return to the oven and cook for a further 20 minutes.
Just double the ingredients for a meal for four.
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