>Stuffed Aubergines with Spinach, Fetta and Mushrooms

2 Aubergines
250gr Spinach
1 pack fetta cheese
1 onion, finely chopped
1-2 cloves of garlic, finely chopped
Some mushrooms, chopped
Olive oil
Salt & pepper

For this recipe I am using the same method as the Stuffed Aubergines with Fetta and Pepper.

Step 1: Cut the aubergines at length, score them with a knife and put them in an oven tray. Sprinkle them with some olive oil. Roast them at 200 degrees for about 20-30 minutes.

Step 2: While the aubergines are roasting, in a large frying pan lightly fry some garlic and onions, add your spinach and mushrooms and sautee until cooked. Add the fetta cheese and stir for 1-2 minutes.

Step 3: Take the aubergines out (they should look like the ones above). Lightly mash the middle, creating a cavity.

Step 4: Add your stuffing, carefully, and return to the oven for about 15 minutes to give it that nice, crispy look. Enjoy!

This entry was posted in aubergines, cookery, food, recipes, vegetarian. Bookmark the permalink.

5 Responses to >Stuffed Aubergines with Spinach, Fetta and Mushrooms

  1. Biluś says:

    >Wow, this looks just FABULOUS – thanks! Be fabulous to share at all recipes, a proper web twoey kind of foodie site where you can save favourites, add comments to recipes and all…

  2. Bethan says:

    >This does look very tasty! 🙂 I’m still on for the Macondo Sunsets bring-a-dish party night!

  3. >I love aubergine … and everything else for that matter.I am going to cook this for my friends next week-end! Just off to the fruit & veg man …

  4. Blackbeard says:

    >Yes, aubergine is up there with my favourite things…although I must confess an unhealthy interest in artichokes. When I was in Italy two years ago, I indulged myself because they didn’t cost an arm and a leg, lovely…

  5. >yummy … artichokes are just divine!

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