Photo: Andrew Ridley
Aubergines filled with spinach & mushrooms
12 ingredients
55 min
Serves 4
openrecipes
A hearty, slow-roasted dish that looks as stunning as it tastes
Estimated Nutrition (whole recipe, rough)
1071
Calories
39g
Protein
51g
Fat
118g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium aubergines , halved lengthways
- 2 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 225g mushrooms , sliced
- 350g fresh spinach , washed
- 50g vegetarian Parmesan -style cheese, grated
- 6 tbsp fromage frais
- 3 tbsp fresh white breadcrumbs
- grated zest 1 lemon
- 25g pine nuts , toasted
- 2 tbsp chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes