Stuffed Aubergine

Stuffed Aubergine Recipe.

Ingredients

1 aubergine

Teaspoon of Sweetcorn

1 mushroom

Diced Peppers

Method

Check to make sure your aubergine is okay to eat.

Check your aubergine

Check your aubergine

Preheat the oven to 200c/Gas Mark 6. Slice the aubergine in half and take of the tops to remove the stem.

Slice it in half. Remove the top.

Slice it in half. Remove the top.

Places gashes into the aubergine. Make sure they are not too deep or to close to the edge.

Slice gashes but not to thick or close to the edge.

Slice gashes but not to thick or close to the edge.

Place the aubergine on the tray skin side up. Spray with low fat oil or drizzle with olive oil. Place in the oven and bake for 30 minutes.

Bake for 30 mins. Skin side up.

Bake for 30 mins. Skin side up.

Prepare you filling. Chop into small pieces.

Prepare filling

Prepare filling

When the aubergine has been baking for 30 minutes remove from oven. Let it cool slightly. Remove the middle and place inside a bowl with your filling. Mix together with you filling until well mixed.

Scoop out the middle of the aubergine and mix with the filling

Scoop out the middle of the aubergine and mix with the filling

Place the filling back into the aubergine and sprinkle some cheese and herbs on top. Place back into the oven and continue to bake for a further 30 minutes.

Place the filling back into the aubergine and bake for another 30 mins

Place the filling back into the aubergine and bake for another 30 mins

Served when baked

Served when baked

Remove when the cheese has melted and the filling is cooked.

Served and enjoy.

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