Lyons Style Aubergines

Lyons Style Aubergines

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Servings: 4
Calories: 425


  • 4 medium aubergines
  • salt
  • 3 tablespoons olive oil
  • 2 teaspoons hot mustard
  • 3 onions
  • 2 cloves garlic
  • 8 tablespoons breadcrumbs
  • 2 oz butter
  • 1 stem fresh rosemary


  • Wash the aubergines, halve lengthways, sprinkle generously with salt and leave them to sweat for 15 minutes.
  • Heat 2 tablespoons of the olive oil in an ovenproof dish. Rub the salt off the aubergines and cut out two-thirds of the flesh. Fry the aubergines all over in the oil, then leave them to cool. Coat with the mustard.
  • Finely chop the onions, garlic and the flesh from the aubergines. Fry these ingredients in the remaining oil, season with salt and spoon the mixture into the aubergines.
  • Sprinkle each aubergine half with 1 tablespoon of breadcrumbs, dot with butter and sprinkle with a few rosemary leaves. Place the remaining rosemary between the aubergine halves in the dish.
  • Crisp up the aubergines on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 15 minutes.
  • Serve with: rice and Tomato Sauce
  • As it stands, this is an excellent, flavoursome dish for those on a low fat diet, but if you prefer a main course to contain meat you can include 350 g (12 oz) of minced meat in the filling.
Calories: 425 kcal
Carbohydrates: 50 g
Protein: 8 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 289 mg
Potassium: 1222 mg
Fiber: 16 g
Sugar: 21 g
Vitamin A: 464 IU
Vitamin C: 17 mg
Calcium: 105 mg
Iron: 2 mg
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