COUNTRY:                           AUSTRIA

DISH:                                     WALNUT-STUFFED AUBERGINES

CONTRIBUTED BY:            Roswitha Brieger, Spouse to the Ambassador    



2 large aubergines

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, crushed

3 celery sticks, chopped

175g mushrooms, chopped

6 tablespoons brown rice, cooked

50g walnuts, ground

1 tablespoon tomato purée

2 tablespoons chopped parsley

salt & pepper

75g vegetarian cheese, grated



  1. Prick the aubergines all over, cut in half, place cut side down on a greased baking sheet.
  2. Bake in a pre-heated oven for 10 minutes.
  3. Heat the oil in a pan, add onion and fry until soft. Add garlic and celery, fry for 5 minutes. Add mushrooms and cook, stirring, for 3 minutes.
  4. Stir in the rice, walnuts, tomato purée, parsley and seasoning.
  5. Turn off the heat.
  6. Scoop the flesh from the aubergines without breaking the skins. Chop finely, mix with the fried mixture.
  7. Pile into the aubergine skins, sprinkle with cheese and heat under a hot grill until bubbling.
  8. Serve with a crisp, mixed salad.