Iman Bayildi
Ingredients
- 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
Salad
- 50g mixed leaf salad
- 6 cherry tomatoes, halved
- ¼ cucumber, chopped
- ½ medium red pepper, diced
Method
- Preheat the oven to 200C.
- 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.
- 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.
- Stuff the aubergine with the mixture and bake for 10-12 minutes. Top with fresh parsley and serve with the salad.