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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I made this one evening when a vegetarian friend came over for dinner. I am a meat lover, but found this fantastic and didn't even miss not having meat in it. Hope you enjoy it too! Ingredients:
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 |
Directions:
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.
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