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Stuffed Aubergines
Ingredients
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2 tablespoons Sea Salt
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4 large aubergines, halved lengthways
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2 courgettes, diced
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2 onions, chopped
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1 red pepper, diced
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100 gram (4 ounce) closed cup mushrooms, quartered
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2 large tomatoes, cut into chunks
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4 tablespoons Garlic Italian Seasoning
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5 tablespoons olive oil
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lemon wedges to garnish
Key Products
Instructions
- 1 Sprinkle the Salt over the aubergines and leave them to stand for 20 minutes to release their bitter juices.
- 2 Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Rinse the aubergines and pat them dry with kitchen paper.
- 3 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.
- 4 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.
- 5 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.
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