Pasta-filled Aubergines

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large aubergines
• salt and pepper
• 100 g soup pasta
• 50 g butter
• 1 onion, finely chopped
• 50 g button mushrooms, chopped
• 120 ml single cream
• 8 tablespoons grated parmesan cheese
• 2 tablespoons chopped parsley
• 2 closed mushroom caps, sliced
• lemon juice
• parsley, to garnish

Recipe

• 1 cut the aubergines in half lengthways, and scoop out the flesh. reserve the shells, placing them in a gratin dish.
• 2 cut the flesh into chunks, and put it into a colander, sprinkling the layers with salt. set aside over a bowl for 20 minutes then rinse well, and pat dry.
• 3 chop the aubergine flesh finely.
• 4 cook the pasta in boiling salted water for about 7 minutes, or according to the instructions on the package until just tender.
• 5 melt the butter in a saucepan, and add the onion. cook, stirring, for 5 minutes. then add the chopped aubergine and mushrooms, and continue to cook for about 15 – 20 minutes, or until the vegetables are cooked.
• 6 stir in the pasta, cream, parmesan and parsley with salt and pepper to taste. divide this mixture between the aubergine shells, spooning it into them neatly. cook under a hot grill until they are golden on top.
• 7 quickly toss the mushroom slices in lemon juice, top the aubergines with the mushroom slices and sprigs of parsley, and serve at once.