2 medium aubergines (egg plant)
1/2 oz (15 g) polyunsaturated margarine
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
4 oz (100 g) button mushrooms
8 oz (225 g) can cannellini beans, drained and rinsed
2 tomatoes, chopped
pepper, to taste
2 tbsp (30 ml) grated Parmesan cheese
parsley sprigs, to garnish
1/2 oz (15 g) polyunsaturated margarine
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
4 oz (100 g) button mushrooms
8 oz (225 g) can cannellini beans, drained and rinsed
2 tomatoes, chopped
pepper, to taste
2 tbsp (30 ml) grated Parmesan cheese
parsley sprigs, to garnish
method
1. Cut the ends off the aubergines and cook in boiling water for about 10 minutes, until tender.
2. Cut the aubergines in half lengthways and scoop out the flesh, leaving a 0.5cm (1/4 inch) shell. Finely chop flesh and reserve shells.
3. Melt the margarine, add the onion, garlic and chopped aubergine flesh and cook gently for 5 minutes.
4. Add mushrooms, beans, tomatoes and seasoning.
5. Stuff the aubergine shells with the prepared mixture and sprinkle with Parmesan cheese.
6. Cook under a grill/broiler for 4-5 minutes, until heated through. Garnish and serve.
2. Cut the aubergines in half lengthways and scoop out the flesh, leaving a 0.5cm (1/4 inch) shell. Finely chop flesh and reserve shells.
3. Melt the margarine, add the onion, garlic and chopped aubergine flesh and cook gently for 5 minutes.
4. Add mushrooms, beans, tomatoes and seasoning.
5. Stuff the aubergine shells with the prepared mixture and sprinkle with Parmesan cheese.
6. Cook under a grill/broiler for 4-5 minutes, until heated through. Garnish and serve.
serving amount
serves 4
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