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