Aubergine Stuffed With Mushrooms And Olives Recipe

• 2 x Aubergines
• 1 Tbsp. Salt
• 1 Tbsp. Vegetable oil
• 1 c. Pitted olives
• 2 x Onions, sliced
• 1 x Bell pepper, cut into strips
• 12 ounce Baby mushrooms
• 3 Tbsp. Fresh lemon juice
• 3 Tbsp. Extra virgin olive oil
• 2 x Cloves garlic, crushed
• 2 Tbsp. , minced dill
• 2 Tbsp. Wine vinegar

1. Pre-heat the oven to 375 degrees/190degrees C. Cut the aubergines in half lengthwise, sprinkle with salt anad leave to drain for 20 min.
2. Squeeze out the excess moisture, then place on an oiled baking sheet.
3. Bake till they are fairly soft, then scoop out some of the flesh and reserve.
4. Meanwhile, boil up a little water and blanch the olives in it - do this twice to remove their saltiness.
5. Lightly fry the onions in the vegetable oil, remove the skillet from the heat and add in the pepper strips, mushrooms, lemon juice, olives, oil, garlic and vinegar.
6. Mix well together.
7. Mash the scooped out aubergine and add in to the mix.
8. Divide the mix between the four aubergine halves and put them back in the oven for 10 min.
9. Serve sprinkled with dill, accompanied by a yogurt-based sauce.

aubergines, salt, vegetable oil, olives, onions, bell pepper, mushrooms, lemon juice, extra virgin olive oil, garlic, dill, vinegar

Taken from cookeatshare.com/recipes/aubergine-stuffed-with-mushrooms-and-olives-71766 (may not work)