SERVES 4
PER SERVING
76 CALORIES
0.9G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
2 medium aubergines
1 red onion, chopped
1 garlic clove, crushed
1 red pepper, finely chopped
2 courgettes, diced
100g chestnut mushrooms, chopped
1 tablespoon chopped fresh herbs (e.g. basil, parsley, oregano)
1 × 400g can chopped tomatoes
1 Preheat the oven to 200C, 400F, gas mark 6. Trim the tops and bottoms off both aubergines and cut each aubergine in half to give 4 barrel shapes.
2 Stand the barrels upright and cut a cross in the top of each one, pushing the knife halfway down each barrel. Repeat, cutting another cross in the top, so you end up with 8 sections.
3 Using a spoon, scoop out about two-thirds of the flesh from the centre of each barrel, and reserve.
4 Place the barrels upturned on a non-stick baking tray. Bake in the oven for 10–15 minutes until soft.
5 Chop the reserved aubergine flesh, and dry-fry in a hot, non-stick pan with the red onion, garlic and red pepper for 2–3 minutes. Add the diced courgettes and chopped mushrooms and continue cooking for 4–5 minutes. Stir in the herbs and chopped tomatoes and simmer for 5 minutes to reduce.
6 Remove the aubergine barrels from the oven. Turn them over and fill with the mixture. Return to the oven to heat through.
TIP You can make this vegetarian main course in advance and heat through just before serving
