Recipe: Aubergine and Bean Gratin

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Nice and easy midweek recipe

 

Aubergine and Bean Gratin recipe

 

ingredients

2 medium aubergines (egg plant)

1/2 oz (15 g) polyunsaturated margarine

1 onion, skinned and chopped

1 garlic clove, skinned and crushed

4 oz (100 g) button mushrooms

8 oz (225 g) can cannellini beans, drained and rinsed

2 tomatoes, chopped

pepper, to taste

2 tbsp (30 ml) grated Parmesan cheese

parsley sprigs, to garnish

 

method

1. Cut the ends off the aubergines and cook in boiling water for about 10

minutes, until tender.

 

2. Cut the aubergines in half lengthways and scoop out the flesh, leaving a

0.5cm (1/4 inch) shell. Finely chop flesh and reserve shells.

 

3. Melt the margarine, add the onion, garlic and chopped aubergine flesh and

cook gently for 5 minutes.

 

4. Add mushrooms, beans, tomatoes and seasoning.

 

5. Stuff the aubergine shells with the prepared mixture and sprinkle with

Parmesan cheese.

 

6. Cook under a grill/broiler for 4-5 minutes, until heated through. Garnish and

serve.

 

serving amount

 

serves 4