A really nice vegetarian dinner. I like to serve this with wholemeal pasta.
To make the stuffed Aubergine: makes 1 portion
1/2 an Aubergine
2 handfuls of baby spinach leaves
50g of frozen peas
1 1/2 tblsp of pesto
2 slices of goats cheese
Bake the Aubergine until soft (25 mins at 180oc). Spoon out the flesh into a seperate bowl. Meanwhile steam the spinach until soft. Add the spinach leaves, frozen peas, pesto and crumble 1 slice of the goats cheese into the bowl. Mix and re fill the Aubergine skin. Top with the other slice of goats cheese. Grill for approx. 7mins at 200oc or until golden brown.
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