Aubergines Filled with Spinach & Mushrooms

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

2 medium aubergines , halved lengthways

2 tbsp olive oil

1 small onion , finely chopped

2 garlic cloves , crushed

225g mushroom , sliced

350g fresh spinach , washed

50g vegetarian parmesan -style cheese, grated

6 tbsp fromage frais

3 tbsp fresh white breadcrumb

grated zest 1 lemon

25g pine nut , toasted

2 tbsp chopped fresh parsley

Directions at bbcgoodfood.com

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