Ingredients
Serves: 2
- 2 large aubergines, cut lengthways and seeds removed
- 2 tablespoons butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 red pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- 150g mushrooms, chopped
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- salt and pepper, to taste
- 300g breadcrumbs
- 1 egg, beaten
- 110g grated Parmesan cheese
Method
Prep:15min ›
Cook:1hr20min ›
Ready in:1hr35min
- Preheat the oven to 180 C / Gas 4. Grease a baking tray.
- Scoop the flesh out of the aubergines and place into a mixing bowl. Place the aubergine shells onto the prepared baking tray.
- Bake the shells for 10 minutes until they have softened a little. Remove from the oven and set aside.
- Meanwhile, mash the aubergine flesh with a fork and set aside. In a frying pan over a medium heat, melt the butter and add the onion and garlic. Cook and stir for 4 to 5 minutes until soft and fragrant then add in the chopped peppers and mushrooms. Cook for a further 5 to 7 minutes. Add the Worcestershire sauce and hot sauce and mix well. Add the mashed aubergine, season well and cook for a further 6 minutes. Remove from the heat and allow to cool slightly before adding the breadcrumbs and egg, mix well.
- Fill the par-baked aubergine shells with the stuffing mixture. Sprinkle the Parmesan on top and season well.
- Bake in the preheated oven for 40 to 50 minutes until the aubergine is tender and the stuffing is firm and golden brown on top. Remove from the oven and serve.
Vegetarian ingredients
If making this dish strictly vegetarian, omit the Worcester sauce and use a vegetarian alternative to Parmesan cheese.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
Really tasty and the filling was very substantial. I wasn't sure what was meant by hot sauce so added a bit of chilli which gave it a pleasant zing but you could probably omit it. - 17 Feb 2015