Recipes

Roasted halved Aubergines

Roasted halved Aubergines stuffed with Mushrooms and Feta

Print Recipe
Serves: 2 Cooking Time: 55 mins

Ingredients

  • 2 Aubergines
  • 8 mushrooms (sliced)
  • Handful cherry tomatoes (chopped)
  • Handful pine nuts (toasted)
  • Fresh marjoram
  • 1 tsp organic butter
  • Garlic powder
  • Tahini
  • Extra virgin olive oil

Instructions

1

Cut the aubergines in half length ways and then cut a 1cm border around the edge with a knife.

2

Make criss-cross shallow incisions on the flesh of the inside of the border.

3

Brush the tops of the aubergines with olive oil and grind some pink salt over the top.

4

Place them in an ovenproof dish, skin face down and roast for 30 mins.

5

In the meantime, saute the mushrooms in a frying pan with the butter on low heat, cut some fresh marjoram and add some garlic powder to the mixture.

6

Towards the end add the chopped cherry tomatoes into the mix.

7

Scoop out the center of the aubergines, chop up and add to mushroom mix.

8

Fill the Aubergines with the mushroom mix and crumble some feta over the top, put in the oven for another 10 to 15 mins

9

When done sprinkle some toasted pine nuts, drizzle some Tahini and serve.

You Might Also Like