A POPULAR dish for veggies and carnivores alike, even if some do find aubergines to be on the slimy side.

But the best bit about this dish is you can fill your aubergines with whatever you fancy. And topped up with crusty breadcrumbs and gooey cheese, it’s a tasty and filling dish that will leave you wanting more.

Ingredients

• 2 medium aubergines, halved lengthways

• 2 tbsp olive oil

• 1 small onion

• 2 finely chopped garlic cloves

• 225g mushroom

• tsp chilli

• 2 tbsp olive oil

• 350g fresh spinach

• 50g vegetarian cheese

• 6 tbsp fromage frais

• 3 tbsp breadcrumb

• 25g toasted pine nut

• 1 tsp parsley

What to do

Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh, then roughly chop.

Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened.

Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender.

Add the spinach and cook for 3-4 mins, stirring frequently. Stir in the cheese, fromage frais and seasoning to taste.

In a bowl, mix together the breadcrumbs, chilli, pine nuts, parsley and seasoning.

Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.