What haven’t I done before?
This is a new recipe for me – simple, delicious and healthy.
Ingredients (serves 2):
1 x Baked aubergine (I did this the day before to make things quicker on a busy day – put a few cuts in the aubergine for the juice to drain, wrap in foil and bake for 40 minutes)
2 x Mushrooms, diced
8 x Frozen spinach blocks (or use fresh spinach)
1 x Red onion, diced
1 x Garlic clove, diced
1 x Chilli, diced
Salt and pepper
Milled linseed (optional)
- Pre-heat the oven to 180 degrees Celsius.
- Saute the onion and garlic until light brown, add in diced mushrooms and cook for 3 minutes. Add in the spinach and chilli. Season with paprika (1 teaspoon), salt and pepper (to taste) and milled linseed (optional). Cook until the spinach has melted.
- Cut the aubergine in half, lengthways – pop on a baking tray. Grate Parmesan cheese on the aubergine, top with the spinach filling and then grate more Parmesan on top – bake in the oven for 20-30 minutes or until hot all the way through.
- Serve with salad and homemade wedges.