Aubergines filled with spinach & mushrooms

4 servings 400 kcal or less breadcrumb breadcrumbs cheese filled fromage frais grana padano hearty heathy mains meaty mushroom mushrooms nuts over an hour packed parmasen parmesan parsley pine nut pine nuts spinach stuffed veggie

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Source

Ingredients

2 medium aubergines , halved lengthways

2 tbsp olive oil

1 small onion , finely chopped

2 garlic cloves , crushed

225g mushroom , sliced

350g fresh spinach , washed

50g vegetarian parmesan -style cheese, grated

6 tbsp fromage frais

3 tbsp fresh white breadcrumb

grated zest 1 lemon

25g pine nut , toasted

2 tbsp chopped fresh parsley

Method

Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.

Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.

Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.

Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.

In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.

Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.