Vegetarian Stuffed Aubergines

3 large aubergines, stalks removed
1 large onion, peeled and chopped
salt
100 g/4 oz tomatoes, skinned, deseeded and
chopped
2 tablespoons chopped parsley
50 g/2 oz mushrooms, trimmed and chopped
1 teaspoon oregano
freshly ground black pepper
polyunsaturated vegetable oil for brushing

Preheat the oven to moderate (180 °C/350 °F, Gas Mark 4).

Cut the aubergines in half lengthwise. Scoop out sonic of the flesh and chop it finely.

Boil the onion in a very little salted water for 3 to 4 minutes, then drain well and add to the chopped aubergine flesh, together with the tomatoes, parsley, mushrooms, oregano and salt and pepper. Mix well and fill each aubergine half with the mixture.

Brush the top of each with oil and bake in the oven for 45 minutes to 1 hour. Serve hot or cold. SERVES 4