2 medium Eggplants
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 Eggplants 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 Eggplant flesh and cook gently for 5 minutes.
4. Add mushrooms, beans, tomatoes and seasoning.
5. Stuff the Eggplant shells with the prepared mixture and sprinkle with Parmesan cheese.
6. Cook under a grill for 4-5 minutes, until heated through. Garnish and serve.
2. Cut the Eggplants 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 Eggplant flesh and cook gently for 5 minutes.
4. Add mushrooms, beans, tomatoes and seasoning.
5. Stuff the Eggplant shells with the prepared mixture and sprinkle with Parmesan cheese.
6. Cook under a grill for 4-5 minutes, until heated through. Garnish and serve.
serving amount
serves 4
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