Friday, 28 May 2010

Aubergine Wellington

This is my vegetarian interpretation of the classic beef wellington.


  • 1 red onion, finely chopped
  • 200g mushrooms, finely chopped
  • 15g butter
  • 1 aubergine, sliced in half lengthways and ends removed
  • 1 tsp marmite
  • 1 sheet of ready rolled puff pastry


  1. Pre-heat the oven to 200 degrees.
  2. Put the mushrooms, onions and butter in a small saucepan and cook with a lid on over a low heat for 10 minutes.
  3. Dry fry the aubergine in a non-stick frying pan or griddle for about 5 minutes on each side. Alternatively you can grill it.
  4. Add the marmite to the mushroom mixture and cook for a further 5 minutes with the lid on. It should be a sauce that has nicely cooked down now.
  5. Layout the puff pastry on a baking tray.
  6. Cover the pastry in the mushroom mixture, leaving a couple of cm at the edge free from the mixture.
  7. Place the two aubergine halves in the middle of the mushroom mixture. Use some water to dampen the edges of the pastry which haven't got mushroom mixture on.
  8. Fold up the sides of the pastry so that they meet in the middle and then seal all the edges well by squeezing them together.
  9. Cook in the oven for 20 minutes, or until the pastry is nice and crisp.
  10. Serve with crisp roasted potatoes and possibly some gravy.
Serves 3.

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