(Serves 2 as a main course, or 4 as a starter)
2 aubergines, 4 tbsp Fino olive oil, 2 cloves garlic, 1 celery stick, 1 small onion, 8 mushrooms, 1 tsp chopped rosemary, 3 sage leaves chopped, 1 tsp paprika, pinch chilli flakes, 75g ground almonds, 2 apples peeled and grated, 2 tbsp pine nuts, juice of 1/2 lemon, 200 ml vegetable stock, 2 tsp Fino white balsamic, 4 tbsp bread crumbs, salt and pepper to taste
Preheat the oven to 180C. Bring a large pan of water to the boil and drop in the aubergines - reduce the heat and simmer for 15 minutes. Remove from the water, cut in half and scoop out the flesh (which should be soft now) leaving the skin in tact. Chop the pulp.
Heat the olive oil in a pan over a low heat and add the aubergine pulp, garlic, celery, mushrooms - cook for about 5 mins then add the rosemary, sage, paprika and chilli - cook for a further 2 mins - add almonds, grated apple, pine nuts, lemon juice, 50ml of stock, white balsamic and half the breadcrumbs - season with salt and pepper and heat for a further 2 mins.
Place the aubergine shells in a baking tray and fill with the stuffing mixture. Pour the remainder of the stock into the base of the baking tray, cover with foil and place in the oven for 20 mins - uncover, sprinkle with remaining breadcrumbs and bake for a further 10 mins until breadcrumbs are browned.