Baked Aubergines with Mozzarella

Aubergines make for perfect serving bowls! I saw Kristine's recipe for these baked aubergines with a lovely filling, topped with SO much mozzarella and I knew I had to make it!

Baked Aubergines with Mozzarella
(Serves 1)

1 tbsp oil
1 large aubergine, halved lengthways - scrape out the flesh
1 small onion, finely chopped
1 small garlic clove, minced
3-4 mushrooms, finely chopped
1/2 tsp cumin
1/2 tsp (smoked) paprika
1/2 tsp cinnamon
Salt and pepper
Aaaaalmost one mozzarella ball (I snacked on the rest, oops!), grated

- Pre-heat the oven to 200C. Set Aubergine bowls aside.

- In a large frying pan, heat up oil and have all the vegetables and seasoning in and fry well until all the liquid has evaporated, and the vegetables are soft and fragrant.

- Fill the aubergine bowls with the vegetables, and top with the mozzarella. Place in the oven and bake for 20 minutes until the mozzarella is melted and lightly golden.

I was working on a friend's birthday card as I was cooking, and the little cactus in the jar is one I bought at the "Granny Would Be Proud" market here in Glasgow, right off Byres Road *smiles*

...This is easiest to eat with a spoon. I didn't eat the aubergine bowl itself - because I am a little finicky (Scottish slang for fickle, I believe!) when it comes to aubergine. Enjoy the cheeezy mozzarella! If you want, you can serve a side of fries with this, or maybe sweet potato mash? I just had it on its own, and it hit the spot *smiles*


Original source:
Sunnere og Sterkere med Protein Rik Mat, p. 28

- Jules