Aubergines stuffed with beans & cheese
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- 2 large aubergines
- 4 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 tsp Asda Mild Chilli Powder
- 4 tomatoes, de-seeded and chopped
- 400g can Asda Butter Beans, drained and rinsed
- 200g can sweetcorn drained
- 75g Lancashire Cheese
- Crusty bread, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the aubergines in half lengthways. Scoop out the flesh with a sharp knife, leaving a 1cm shell, then chop. Put the shells on a baking tray and brush lightly with some oil. Cook in the oven for 15 minutes.
Heat the rest of the oil in a frying pan and fry the onion over a medium heat, stirring often, until translucent.
Add the aubergine flesh and garlic. Cook for 5 minutes, stirring often.
Add the chilli powder, tomatoes and butter beans, and cook for 5 minutes, stirring often, until the vegetables are soft.
Mash the mixture lightly with a fork until the beans are partially broken. Add the sweetcorn and heat through.
Put into the aubergine shells. Crumble on the cheese and bake for 15 minutes. Serve with crusty bread.