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Preparing time: 2 hours
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Cook time: 25-30 minutes
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Ingredients
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Method
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3 aubergines
Salt, pepper
2 tbsp olive oil
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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.
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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.
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2 tbsp unsalted butter
2 tbsp olive oil
300 g mushrooms, finely chopped2 large banana shallots, finely chopped
Salt and pepper to taste
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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.
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4 tbsp of fresh chopped parsley
2 thyme sprigs
180 g soft cheese
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Season with salt and pepper. Add chopped parsley and thyme leaves. Add soft cheese. Stir to combine. Try to adjust the seasoning. Set aside.
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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.
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100 g Gruyère cheese
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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.
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A splash of water
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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.
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Recipe based on: Aubergines Farcies Duxelles by Julia Child
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