I have served stuffed aubergines in the restaurant since it first opened and they are very popular. Serve as a main course or a substantial side dish.
2 aubergines 2 teaspoons sea salt 1 teaspoon Momma’s Cajun Seasoning 200ml olive oil 1 onion, diced 1 garlic clove, finely chopped 100g mushrooms, sliced 1 teaspoon dried chilli flakes 1/2 quantity Cornbread Stuffing
Cut the aubergines lengthways in half and, with a sharp paring knife, carefully scoop out the flesh and set aside. Sprinkle the shells with the sea salt, place them upside-down in a bowl and leave for 20 minutes. Pat dry with a kitchen towel, then place the empty aubergine shells in a baking dish, sprinkle with the Cajun seasoning and set aside. Heat half the olive oil in a frying pan and add the onion, garlic, mushrooms, chilli flakes and the scooped-out aubergine flesh. Fry for 5 minutes over a medium heat until all the vegetables are translucent, then stir in the cornbread stuffing. If the mixture is too dry, add a few drops of water. Using a large spoon, fill the empty aubergine shells with the mixture, then drizzle the olive oil on top. Place in an oven preheated to 180C / Gas Mark 4 and bake for 40-45 minutes until the stuffing is firm.