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Baked Aubergines stuffed with Mushrooms

Preparing time: 2 hours
Cook time: 25-30 minutes
3 aubergines
Salt, pepper
2 tbsp olive oil
Half the aubergine lengthwaysCut the fleshEason each half of the aubergine with salt and pepperDrizzle with olive oil
Preheat the oven to 180"C.
Remove the green stem from the aubergines. Cut each aubergine half lengthwise, and then cut the flesh 5mm deep to mark a cross-hatch pattern. Season them with salt and pepper and drizzle with olive oil. 
Wrap each half of the aubergine in aluminium foilWrap each half of the aubergine in aluminium foil
Wrap each half in aluminium foil and bake until the flesh is soft. Remove from the oven and set aside until they are cool enough to handle.
2 tbsp unsalted butter
2 tbsp olive oil
300 g mushrooms, finely chopped
2 large banana shallots, finely chopped
Salt and pepper to taste
Melt the butter on a hot panCook the mushroomsTransfer the mushrooms to the bowlCook the onionsAdd the onions to the mushroomsSeason with salt and pepper
In the meantime, melt half of the butter on a hot frying pan and add half of the olive oil. Add mushrooms and cook until the liquid evaporates (cook in batches); transfer to a bowl. Cook onions and add to the mushrooms.
4 tbsp of fresh chopped parsley
2 thyme sprigs
180 g soft cheese
Add chopped parsleyAdd thyme leavesAdd soft cheeseStir to combine
Season with salt and pepper. Add chopped parsley and thyme leaves. Add soft cheese. Stir to combine. Try to adjust the seasoning. Set aside.
Unwrap the foilScoop the flesh out from each baked half of the aubergineChop the baked aubergine fleshAdd the baked flesh to the mushroom and cheese mixture


Unwrap each aubergine half and scoop the flesh out, saving aubergine skins. Chop the baked aubergine flesh and add to the mixture of mushroom, onions and cheese. Combine all the ingredients.
100 g Gruyère cheese
Aubergine skinsReady mushroom, cheese and aubergine flesh fillingFill the aubergine skins
Fill all aubergine skinsTop with the cheese
Transfer the aubergine skins to a baking dish and arrange them quite tightly. Fill each skin with the filling. Top with Gruyère cheese. It may be prepared ahead to this point.
A splash of water
Top with gruyereBaked Aubergine with Mushroom Filling Polly Eats London
Pour the water among the filled aubergines. Bake in the preheated oven (200C) for 25-30 minutes. Serve warm with a baguette, meat or fish.
Recipe based on: Aubergines Farcies Duxelles by Julia Child

Aubergine stuffed with Mushrooms Polly Eats LondonAubergine stuffed with Mushrooms Polly Eats LondonAubergine stuffed with Mushrooms Polly Eats London

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