WALNUT STUFFED AUBERGINES

 

2  large aubergines                                                                                                                                                                                          

6 tbs  browned rice, cooked

2 tbs.  olive oil

1  large onion, chopped

2  cloves of garlic, crushed

3  sticks of celery, chopped

185gms mushrooms, chopped

 ½  cup walnuts, finely chopped

1 tbs tomato paste

2 tbs parsley, chopped

Salt and pepper

¾  cup grated Cheddar cheese

Prick aubergine all over, cut in half and place cut side down on greased baking sheet.

Bake in pre-heated oven, 190C, for 30mins.

Heat oil in pan and fry  until softened.

Add garlic and celery and fry for 5 mins.

Add mushrooms and cook, stirring for 3 mins.

Stir in cooked rice, walnuts, tomato paste, parsley and seasoning.

Turn off the heat.

Scoop flesh from aubergines carefully.

Chop flesh finely and mix with fried mixture.

Pile into aubergines skins.

Sprinkle with cheese.

Place under pre-heated hot grill until heated through.

Serve immediately.

Serves 4

(Courtesy: Margaret Fulton`s Vegetarian Cooking)