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Baked aubergines with spinach, mushrooms and double cheese


  • 1 aubergine, cut lengthwise
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, finely chopped
  • 6 pitted black olives, roughly chopped
  • 200g frozen spinach leaves
  • 200g sliced fresh mushrooms
  • Salt and pepper
  • 50g mozzarella cheese
  • 50g goat’s cheese
  • 1 red chilli


1 red chili, seeds removed and finely chopped method bake the aubergines for 20 minutes at 180`c. Scoop out the seeds and flesh. In a medium hot pan, gently fry the garlic in the oil till soft, add the mushrooms and cook till tender. add the spinach, olives, chili, vinegar and seasoning. Cook till liquid is absorbed. Fill in the aubergines with the mixture and top with the double cheese. bake in a moderate oven for 15 minutes.

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