Sort ingredients
isaday
QR Code
Listen
Pdf
Preheat oven to 190C fan degrees and line a baking tray with parchment paper
Gently salt the aubergine skins and leave for 10 minutes
Dab away excess water and drizzle with 2 tbsp olive oil
Place aubergine into oven for 25 minutes or until the base is properly soft
Set a large non-stick frying pan to medium to high heat and add 2 tbsp olive oil, followed by onion, leek and carrot
Fry for 4 minutes before adding chopped aubergine flesh and cook for another 3 minutes until it wilts down
Add a splash more olive oil and add garlic, fry for 2 minutes
Add tomato paste, white wine and mushrooms and cook for 2-3 minutes
Reduce heat and pour in stock, beans, grated cheese and sugar, season with salt and pepper
Taste to check seasoning
Spoon filling into aubergine skins
Top with sliced mozzarella, pepper and a splash of olive oil
Place under 220C grill for 7-10 minutes or until golden and bubbling
Eat straight away