I have always loved vegetables. I am probably the only person in Britain who has fond memories of school cabbage. I am still following recipes from the wartime and austerity period cookery books on several days each week but I like to cook some of our favourite dishes on the other days and these are usually vegetable dishes of one kind or another. There is always a large pan of vegetable stew on the Aga through the winter and we love stuffed or baked vegetables.
I wonder if I could work my way through the alphabet, starting with A for aubergine? Of course, I could use the same recipe later as E for eggplant! You may note that my food is appreciated for its flavour and not for its appearance - presentation is not my strong point.
Slice the aubergines in half and scoop out the flesh. Place the shells in a roasting pan, brush them with a little oil and bake them in a warm oven while you prepare the filling.
Finely chop a small onion, the aubergine flesh, a few mushrooms and a clove of garlic and sauté in a little oil. (I prefer chilli infused olive oil)
Fill the baked aubergine shells with the cooked mixture. Top with cheese of your choice (I used slices of low fat mozzarella for this version) and return to the oven for about 15 minutes until the cheese is brown and bubbling.
Serve with a leafy green vegetable.