2 Aubergines
250gr Spinach
1 pack fetta cheese
1 onion, finely chopped
1-2 cloves of garlic, finely chopped
Some mushrooms, chopped
Olive oil
Salt & pepper
For this recipe I am using the same method as the Stuffed Aubergines with Fetta and Pepper.
Step 1: Cut the aubergines at length, score them with a knife and put them in an oven tray. Sprinkle them with some olive oil. Roast them at 200 degrees for about 20-30 minutes.
Step 2: While the aubergines are roasting, in a large frying pan lightly fry some garlic and onions, add your spinach and mushrooms and sautee until cooked. Add the fetta cheese and stir for 1-2 minutes.
Step 2: While the aubergines are roasting, in a large frying pan lightly fry some garlic and onions, add your spinach and mushrooms and sautee until cooked. Add the fetta cheese and stir for 1-2 minutes.
Step 3: Take the aubergines out (they should look like the ones above). Lightly mash the middle, creating a cavity.
Step 4: Add your stuffing, carefully, and return to the oven for about 15 minutes to give it that nice, crispy look. Enjoy!
5 comments:
Wow, this looks just FABULOUS - thanks! Be fabulous to share at all recipes, a proper web twoey kind of foodie site where you can save favourites, add comments to recipes and all...
This does look very tasty! :-) I'm still on for the Macondo Sunsets bring-a-dish party night!
I love aubergine ... and everything else for that matter.
I am going to cook this for my friends next week-end! Just off to the fruit & veg man ...
Yes, aubergine is up there with my favourite things...although I must confess an unhealthy interest in artichokes. When I was in Italy two years ago, I indulged myself because they didn't cost an arm and a leg, lovely...
yummy ... artichokes are just divine!
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