Stuffed aubergine with parmesan crust

Method

1. Preheat the oven to 200ºC/gas 6.

2. Heat the olive oil in a heavy-based saucepan. Add the shallots and garlic and cook gently for a couple of minutes.

3. Add the mushrooms and cook for a further minute, then add the aubergine flesh and mung beans and season with the cumin, coriander, cayenne, salt and freshly ground pepper.

4. Next, add the diced tomato and vermouth. Cook briskly until reduced by half. Check and adjust the seasoning if necessary.

5. Spoon the mixture into the hollowed out aubergine halves.

6. Mix together the melted butter, parsley, breadcrumbs and Parmesan cheese and sprinkle over the top of the aubergine halves to form a crust. Place on a baking sheet.

7. Bake for 30 minutes until the aubergine is tender and the cheese crust golden brown.

8. To serve, place on a bed of mixed leaves and drizzle over the olive oil and balsamic vinegar.

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Ingredients

Main:

25ml Olive oil
55g Shallots, finely chopped
1 garlic clove, crushed
55g shiitake mushrooms, sliced
1 aubergine, halved lengthways and hollowed out (flesh reserved)
40g mung beans, cooked
pinch of ground cumin
pinch of ground coriander
pinch of ground cayenne
salt and fresh ground black pepper
1 large tomato, skinned, deseeded and diced
50ml vermouth
2 tbsp melted Butter
2 tbsp chopped parsley
200g fresh breadcrumbs
50g Parmesan, grated

For the salad:

mixed salad leaves
Olive oil, for dressing
Balsamic vinegar, for dressing

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