Aubergines stuffed with mushrooms and spinach – serves 4 as a starter or 2 as a main course

• 2 aubergines, halved lengthways

• 2 tbsp extra virgin olive oil

• 1 small onion , finely chopped

• 2 garlic cloves , crushed

• 225g chopped portobello mushrooms , sliced

• 150g fresh spinach , washed

• 50g vegetarian hard cheese  (such as Twineham Grange), grated

• 3 tbsp crème fraiche

• 2 tbsp fresh white breadcrumb

• grated zest of half a lemon

• squeeze of lemon juice 1  

• 25g pine nuts, toasted

• 2 tbsp chopped fresh parsley

Method

Pour the nuts into a hot dry pan and fry for a couple of minutes until light brown. Put to one side.

Heat oven to 200C and 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 most of the flesh and roughly chop.

Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 5 minutes until the onion has softened. Add the aubergine flesh and the mushrooms to the pan and fry for a few mins until browned. Stir in the spinach and crème fraiche and cook until the spinach is wilted. Taste and season.

In a bowl, mix 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 20/25 minutes until the topping is golden.