2 firm aubergines (egg plant), halved lengthways
salt
4 oz (100 g) button mushrooms, chopped
1 tablespoon oil
1 medium onion, finely chopped
1 garlic clove, crushed
4 oz (100 g) Cheddar cheese, grated
pepper
salt
4 oz (100 g) button mushrooms, chopped
1 tablespoon oil
1 medium onion, finely chopped
1 garlic clove, crushed
4 oz (100 g) Cheddar cheese, grated
pepper
method
1. Scoop out the aubergine flesh, leaving shells about 5 mm (1/4 inch) thick.
2. Sprinkle the flesh and shells with salt and leave to drain for 30 minutes.
3. Rinse the flesh and shells and pat dry with paper towels.
4. Chop the flesh. Mix the mushrooms with the flesh.
5. Heat the oil in a frying pan and fry the onion until softened.
6. Add the aubergine flesh and mushroom mixture and the garlic and fry gently for 5 minutes.
7. Stir in 75 g (3 oz) of the, cheese, salt and pepper.
8. Fill the aubergine shells with the mixture and sprinkle over the remaining cheese.
9. Put the aubergines in a baking dish and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 30 minutes or until tender.
2. Sprinkle the flesh and shells with salt and leave to drain for 30 minutes.
3. Rinse the flesh and shells and pat dry with paper towels.
4. Chop the flesh. Mix the mushrooms with the flesh.
5. Heat the oil in a frying pan and fry the onion until softened.
6. Add the aubergine flesh and mushroom mixture and the garlic and fry gently for 5 minutes.
7. Stir in 75 g (3 oz) of the, cheese, salt and pepper.
8. Fill the aubergine shells with the mixture and sprinkle over the remaining cheese.
9. Put the aubergines in a baking dish and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 30 minutes or until tender.
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