Stuffed Aubergines

Garlic Italian Seasoning gives this vegetarian dish of Stuffed Aubergines a flavoursome lift.

10 mins Prep Time 55 mins Cook Time
10 mins Prep Time
55 mins Cook Time
  • 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 Garlic Italian Seasoning 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.