Ginger Aubergine Crown

Ingredients

• 2 aubergines
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 2cm piece fresh ginger, chopped
• 2 courgettes, diced
• 100g chestnut mushrooms, finely chopped
• 1 tbsp freshly chopped herbs, chives, parsley, oregano
• 1 x 400g can chopped tomatoes

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Cut the tops and bottoms off the aubergines and cut them in half at the widest part.
2. Stand each piece upight and cut a cross in the top of each one pushing the knife half way down the aubergine, repeat the cross process so looking down on the aubergine you can see 8 segments.
3. Using a spoon, scoop out about two-thirds from the centre of each piece and reserve. Place the aubergines upturned (skin down) on a non-stick tray and bake in the oven for 10-15 minutes until soft.
4. Chop the reserved aubergine and dry-fry with the onion and garlic in a non-stick pan until soft. Add the ginger and courgettes continuing to cook for 2-3 minutes. Add the remaining ingredients and simmer for 5 minutes.
5. Remove the aubergine from the oven and fill with the mixture. Return to the oven to heat through.

Tips

This can be made up to 4 days in advance. Chop the filling in a food processor for ease.