Recently, whilst enjoying a week off visiting the family, I decided I’d make the most of the extra time around lunchtimes and whip up a brand new recipe for my mom and I to try. Taking the opportunity to cook something veggie, as my mom loves vegetables as much as I do, I chose to make an aubergine based lunch – well it is the superfood of the moment, although I’m not sure it’ll ever replace avocado in my eyes. After debating a few ideas, I settled for Aubergine boats, stuffed with mushrooms, tomatoes, spinach and feta. They were absolutely delicious. The combination of flavours worked so well together, and not one ingredient overpowered the others, so you had a really nice balance of ingredients… View Post
