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 Eggplants in half lengthways, scoop out flesh, leaving a border, chop roughly and put in a bowl with the onion, garlic and tomatoes.
2. Cover and cook at 100% (High) 3 minutes.
3. Stir in the mushrooms, beans and seasoning.
4. Cover and cook at 100% (High) 1 minutes.
5. Fill the shells with the mixture and sprinkle with the cheese.
6. Lay cling film loosely on top, then cook 8 - 9 minutes, 100% (High) rearranging twice, until the shells are tender.
7. Stand 3 - 4 minutes. Garnish and serve.
2. Cover and cook at 100% (High) 3 minutes.
3. Stir in the mushrooms, beans and seasoning.
4. Cover and cook at 100% (High) 1 minutes.
5. Fill the shells with the mixture and sprinkle with the cheese.
6. Lay cling film loosely on top, then cook 8 - 9 minutes, 100% (High) rearranging twice, until the shells are tender.
7. Stand 3 - 4 minutes. Garnish and serve.
serving amount
serves 4
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