Vegetarian Stuffed Aubergine
Simple, satisfying and full of flavour: this stuffed aubergine with mushrooms and leek looks impressive yet couldn't be easier to make. The aromatic flesh scooped from the aubergine goes straight back into the filling, so nothing goes to waste. Thyme and nutmeg give the vegetable mixture a warm, savoury note. If you fancy, poach a chicken breast in the mushroom liquid and serve it alongside.
Ingredients
- 1 aubergine, about 200 g
- 250 g chanterelles or button mushrooms
- 1 small leek
- thyme, to taste
- nutmeg, to taste
- salt, to taste
- parsley, fresh, chopped, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 120 kcal | 120 kcal |
| Carbohydrates | 16 g | 16 g |
| Protein | 6 g | 6 g |
| Fat | 1 g | 1 g |
| Fibre | 7 g | 7 g |
| of which sugar | 8 g | 8 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 150C fan (or 175C conventional).
- Halve the aubergine, scoop out the flesh and chop it roughly. Set the hollowed-out aubergine halves aside.
- Clean and finely chop the mushrooms and leek.
- Sweat the mushrooms and leek in a pan with a splash of water. Add the roughly chopped aubergine flesh and let the mixture reduce a little.
- Season the filling with thyme, nutmeg and salt, then stir in the chopped parsley.
- Sit the aubergine halves in an ovenproof dish and spoon in the filling evenly. Add 2 tbsp water to the dish.
- Bake in the preheated oven for 30 to 35 minutes, until the aubergine halves are tender.
- Tip for meat-eaters: poach a chicken breast (120 g) in the mushroom liquid and serve it on the side.
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Nutrition facts per serving (estimate)
| Calories | 120 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 6 g |
| Fat | 1 g |
| Fibre | 7 g |
| of which sugar | 8 g |
Frequently asked questions
Can I use button mushrooms instead of chanterelles?
Yes, both work equally well. Button mushrooms are available all year round and make a great alternative to chanterelles.
Is this recipe vegan?
In its basic vegetarian version without the chicken breast, this recipe is completely vegan.
What temperature should I bake the aubergine at?
150C fan or 175C conventional for 30 to 35 minutes.
How can I add meat to this recipe?
Simply poach a chicken breast (about 120 g) in the mushroom liquid and serve it alongside the stuffed aubergine.
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