Eggplants stuffed with spinach and mushrooms

• medium eggplants↗2

  cut in half lengthwise

• olive oil↗2 tbsp
• small onion1

  finely chopped

• garlic cloves↗2

  minced

• mushrooms↗225 g

  sliced

• fresh spinach↗350 g

  washed

• vegetarian parmesan↗50 g

  grated

• soft cheese↗6 tbsp
• fresh white breadcrumbs↗3 tbsp
• lemon↗1

  zested

• pine nuts↗25 g

  toasted

• fresh parsley↗2 tbsp

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection 180 °C, gas mark 6). In a large pot bring water to a boil, add the eggplant halves and boil for 4‑5 minutes. Drain well and pat dry with a paper towel.

2. 2

   Place the eggplants on a baking tray, brush with 1 tbsp olive oil and bake for 20‑25 minutes until they become soft and golden. Remove the flesh, leaving about 15 mm of flesh attached to the skin, and coarsely chop it.

3. 3

   Meanwhile, in a large skillet heat the remaining oil, sauté the onion and garlic for 4‑5 minutes until the onion softens. Add the prepared eggplant flesh and sauté for a few minutes, then add the mushrooms and cook another 5 minutes until they brown and become tender. Add the spinach and cook 3‑4 minutes, stirring constantly, until the leaves wilt.

4. 4

   Remove the skillet from the heat, stir in the vegetarian parmesan and soft cheese, and season to taste.

5. 5

   In a bowl combine the breadcrumbs, lemon zest, toasted pine nuts, chopped parsley and spices.

6. 6

   Spoon the spinach mixture into the eggplant halves, sprinkle the breadcrumb mixture on top. Return to the oven and bake for 10‑15 minutes until the top is golden.