Aubergines Filled With Spinach Mushrooms Recipes

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AUBERGINES FILLED WITH SPINACH & MUSHROOMS



Aubergines filled with spinach & mushrooms image

A hearty, slow-roasted dish that looks as stunning as it tastes

Provided by Good Food team

Categories     Dinner, Main course, Supper, Vegetable

Time 1h20m

Number Of Ingredients 12

2 medium aubergines , halved lengthways
2 tbsp olive oil
1 small onion , finely chopped
2 garlic cloves , crushed
225g mushroom , sliced
350g fresh spinach , washed
50g vegetarian parmesan -style cheese, grated
6 tbsp fromage frais
3 tbsp fresh white breadcrumb
grated zest 1 lemon
25g pine nut , toasted
2 tbsp chopped fresh parsley

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
  • Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
  • Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
  • Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
  • In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
  • Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

Nutrition Facts : Calories 286 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 0.94 milligram of sodium

CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH



Curry With Aubergine, Mushrooms, Chickpeas and Spinach image

A nice curry based on an adaption of the balti curry sauce in recipe no. 409418: http://www.recipezaar.com/recipe/balti-sauce-basic-sauce-for-anything-goes-curry-409418

Provided by zenveg

Categories     Curries

Time 1h

Yield 1 big casserole, 6 serving(s)

Number Of Ingredients 27

1 1/4 tablespoons coriander seeds
1 tablespoon cumin seed
5 cardamom pods, the seeds of
1 teaspoon fennel seed
1 teaspoon mustard seeds
2 teaspoons canola oil
1 cinnamon stick, 4-5 cm
1 onion, chopped
3 -4 garlic cloves, finely chopped
1 tablespoon gingerroot, minced
3 bay leaves
1 tablespoon ground turmeric
1 tablespoon paprika
1/2-1 teaspoon cayenne pepper
14 ounces crushed tomatoes, tinned
1 cup water
3/4 teaspoon salt
1 lemon, zest of
1/2 lemon, juice of
1 tablespoon canola oil
1 red onion, chopped
1 garlic clove, minced
1 aubergine, in very small cubes
500 g white mushrooms, sliced
1 cup cooked chickpeas
250 g spinach, frozen
1/4 teaspoon pepper, to taste

Steps:

  • Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
  • Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
  • Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
  • Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
  • Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
  • Let the sauce simmer for at least 15 minutes.
  • Add the lemon zest and lemon juice.
  • Remove the cinnamon stick and the bay leaves.
  • Blend the sauce with an immersion blender.
  • Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
  • Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
  • (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
  • Add the sauce and let the curry simmer for 10 minutes.
  • Add the chickpeas and let the curry simmer for 5 more minutes.
  • Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
  • Serve the curry on a bed of basmati rice.

Nutrition Facts : Calories 188, Fat 6, SaturatedFat 0.6, Sodium 597.1, Carbohydrate 32.1, Fiber 10.4, Sugar 7.6, Protein 8.6

MUSHROOM STUFFED EGGPLANT (AUBERGINE)



Mushroom Stuffed Eggplant (Aubergine) image

Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium eggplants or 1 large eggplant
1/2 cup chopped onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1 teaspoon oregano
3 garlic cloves, minced
2 cups sliced mushrooms or 2 cups coarsely chopped mushrooms
1 tablespoon butter, softened
1/2 cup grated parmesan cheese
1 cup soft breadcrumbs, DIVIDED
1 tablespoon butter, melted

Steps:

  • Preheat oven to 375°F.
  • Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
  • Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
  • While eggplant shells are in oven, finely chop the eggplant pulp.
  • In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
  • Stir in parmesan cheese and HALF of the breadcrumbs.
  • Turn oven down to 350°F Remove eggplant shells.
  • Spoon mixture into eggplant shells.
  • Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
  • Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6

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From localgreens.org.uk
  • Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
  • Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 2¼ mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
  • Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender.
  • Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
  • In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
  • Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.
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