Iman bayildi

Ingredients

• 1 medium aubergine
• 200g white mushrooms, diced
• 1 garlic cloves, sliced
• 1 large tomato
• 1 small onion
• ¼ tsp cinnamon
• pinch nutmeg
• handful chopped fresh parsley

Salad

• 50g mixed leaf salad
• 6 cherry tomatoes, halved
• ¼ cucumber, chopped
• ½ medium red pepper, diced

Method

1. Preheat the oven to 200C.
2. Cut a groove down the centre of the aubergine, lengthwise. Season and place in the oven for about 15-20 minutes until soft. Scoop out the centre and set aside. 
3. In a non-stick pan, dry fry the mushrooms, until browned. Add the onion and garlic and fry for a couple of minutes. Then add the tomatoes and spices. Simmer over a gentle heat for 10 minutes. 
4. Stuff the aubergine with the mixture and bake for 10-12 minutes. Top with fresh parsley and serve with the salad.