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Before starting this Italian-Style Stuffed Aubergines recipe, make sure you have organised all the necessary ingredients.
Cut the aubergines tops off and set them aside.
Score the flesh with a knife...
... in a criss-cross pattern. Score the flesh deep down, without piercing through the bottom.
Baste the flesh of the aubergines with olive oil.
Sprinkle some dried basil on top...
... and some grated garlic. Season with salt.
Cook in a fan-assisted oven at 200°C (gas 6) for 45 minutes. Cook the aubergine tops along with the flesh. They will be used later for serving.
For the stuffing: Slice the button mushrooms.
Finely slice the onion.
Heat 5cl of olive oil in a non-stick frying pan.
Add the button mushrooms and onion.
Sweat for a good 5 minutes. Set aside.
When cooked, remove the aubergines from the oven and scoop the flesh out with a spoon. Extract the flesh gently so you don't tear the skin.
Crush the flesh into small chunks with a knife.
Add the aubergine flesh to the sautéed mushrooms and onion...
... followed by the chopped tomatoes...
... then some basil and olive oil.
Combine and cook for 5 minutes. Remove from the heat and set aside to cool.
Season with salt and ground pepper.
Transfer into a bowl and add the egg white...
.. and the grated Parmesan.
Scoop the stuffing inside the aubergines...
... and place them on a non-stick baking sheet.
Cook in a fan-assisted oven at 200°C (gas 6)...
... for 30 minutes.
When cooked, remove from the oven and serve hot. Use the tops cut off earlier to recreate whole aubergines.