Stuffed Aubergines

Preparation

• Sprinkle the Salt over the aubergines and leave them to stand for 20 minutes to release their bitter juices.

• Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Rinse the aubergines and pat them dry with kitchen paper.

• Using a small sharp knife, cut a deep oval groove from the centre of each aubergine half. Dice the aubergine flesh and place the hollowed out shells on a large baking sheet.

• Toss the diced aubergine with the courgettes, onions, red pepper and mushrooms on a separate baking tray. Sprinkle with the Perfect Shake Garlic Italian Herb & Spice Blend and drizzle with oil. Roast the vegetables in the oven above the shells for 30 minutes.

• Spoon the roasted vegetables into the shells and drizzle with more oil. Cook for a further 20-25 minutes. Serve with lemon wedges, a drizzle of oil and season with Coarse Ground Black Pepper.