Boxing Day Stuffed Aubergine (Skegvegas 2007)

prep time:: 15 min
total time:: 45 min

Makes 2 serves per aubergine

Gillian Stammer

A yummy treat for awkward vegetarians who don’t want to eat beef!

ingredients

Use half an Aubergine per person and stuff it with any vegetables you have left over from the Christmas Dinner! I used...
1 clove of garlic
mushrooms
some mashed potato
a few sunflower seeds
a little bit of chopped onion
courgette
salt, pepper, paprika
Gruyère Cheese

directions

1
1. Take the aubergine firmly in your hand and slice him right down the middle... from his top to his tail. Ignore his screams.
2
2. Scoop out the flesh with a tea spoon so you have 2 little aubergine canoes.
3
3. Dice the aubergine flesh, the onion, the mushrooms and the courgette into small pieces and fry them for about 5 minutes in a little bit of oil and garlic until they’re soft.
4
4. Mix in the sunflower seeds (not too many because you’re going to put some on top as well) and a little bit of mash.
5
5. Stuff the aubergines with your mixture, put the two halves back together and wrap the whole thing in tin foil.
6
6. Cook in the oven at 180 degrees for about 20 minutes.
7
7. After 20 minutes take the aubergine out, unwrap it and lay the two halves on a baking tray.
8
8. Sprinkle the cheese and some more sunflower seeds on top of each aubergine half and grill it until the cheese is melted.
9
9. Serve with a healthy side portion of festive cheer!

notes

This recipe is perfect for freestyling!Try using different veggies, chop them different sizes and for a cheeky twist use blue cheese instead of Gruyère.

Source: Scot Greathead