recipes
Spinach and mushroom stuffed aubergine involtini with feta
Serves: 4
2017-02-09
Ingredients
- 2 large aubergines, thinly sliced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 300g mushrooms, chopped
- 300g frozen leaf spinach`, defrosted (Tesco)
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 200g cooked quinoa seeds (Tesco)
- 200g feta cheese, crumbled
- 1 jar `Mushroom pasta sauce` (Tesco)
Method
Start this recipe by heating 1 tbsp olive oil in a large griddle pan and fry the aubergine slices on both sides for 2 minutes. Meanwhile, heat the remaining tbsp olive oil in another pan and soften together the onion and garlic for 5 minutes to soften. Add in the chopped mushrooms, season with salt and pepper and cook for 4 minutes. Remove off the heat. Squeeze all the water out of the defrosted spinach and chop. Stir the spinach, chopped fresh herbs, cooked quinoa seeds and ½ of the crumbled feta cheese into the mushrooms. Use this mixture to stuff the aubergine slices and place side by side in a greased ovenproof dish. Pour over the `Mushroom pasta sauce`, season with a little more salt and pepper, sprinkle over the remaining feta and bake in the oven at 200`c for 10 minutes. Serve the stuffed aubergine involtini with a side salad.
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