Iman Bayildi


  • 1 medium aubergine
  • 200g white mushrooms, diced
  • 1 garlic cloves, sliced
  • 1 large tomato
  • 1 small onion
  • ¼ tspcinnamon
  • pinch nutmeg
  • handful chopped fresh parsley


  • 50g mixed leaf salad
  • 6 cherry tomatoes, halved
  • ¼ cucumber, chopped
  • ½ medium red pepper, diced


  1. Preheat the oven to 200C.
  2. Cut a groove down the centre of the aubergine, lengthwise. Season and place in the oven for about 15-20 minutes until soft. Scoop out the centre and set aside. 
  3. In a non-stick pan, dry fry the mushrooms, until browned. Add the onion and garlic and fry for a couple of minutes. Then add the tomatoes and spices. Simmer over a gentle heat for 10 minutes. 
  4. Stuff the aubergine with the mixture and bake for 10-12 minutes. Top with fresh parsley and serve with the salad.