Aubergines Stuffed with Nuts


2 large aubergines
Water to cover
4ozs 125g mushrooms
2Tblsp oil
1 onion, sliced
4ozs 125g mixed nuts
4ozs 125g breadcrumbs
1Tblsp yeast extract
1/2tsp marjoram
Salt, pepper
1/2oz 12g vegan margarine
Chopped chives


Add aubergines to a pan of boiling water to cover and parboil for 10 mins. Drain and cool. Cut them in half lengthways. Scoop out the flesh carefully, keep flesh and skins.

Chop mushrooms. Heat oil and fry onion until brown. Add nuts and 3ozs 75g breadcrumbs and cook until  breadcrumbs are crisp. Stir in the mushrooms and yeast extract and continue to cook for 5mins. Combine with the aubergine flesh, marjoram, and seasoning.

Arrange the 4 skins in an ovenproof dish. Divide the filling between them. Sprinkle with remaining breadcrumbs and dot with margarine. Bake for 20mins (375F, 190C, Mk5).

Serve garnished with chives.
Serves 4.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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