Roasted Stuffed Aubergine (Eggplant)

Ingredients:

1 large aubergine (eggplant)
1 onion, finely chopped
1 stick celery, finely sliced
2 garlic cloves, chopped
150g mushrooms, chopped
2 teaspoon tomato purée dissolved in 2 tablespoon warm water
1 handful chopped fresh parley or mixed herbs
olive oil
balsamic glaze

Instructions:

Pre-heat oven to 200C degrees.

Slice aubergine lengthwise down the center. Scoop out as much of the inside flesh as you can with a spoon, without breaking through the skin.

Chop up the flesh fairly small and put on one side. Place the skins in a lightly-oiled casserole dish.

In a large frying pan, heat a little bit of olive oil and add the onions and celery. Cook with a pinch of salt for 5 minutes on medium heat.

Add garlic, mushrooms, aubergine flesh, herbs, or any other veggies you’re including. Cook for 5 more minutes.

Add the tomato & water paste, stir well. Taste the seasoning, and cook for 2 more minutes.

Fill the aubergine shells with the stuffing mixture and smooth the top. Drizzle with a little olive oil.

Put into the middle of the oven, and cook for 20 to 25 minutes.

Just before serving drizzle with a little bit of olive oil and balsamic glaze, and any garnish you'd like such as fresh basil and cherry tomatoes.