• Garlic cloves 2
  • SpinneysFOOD brown button mushrooms 350g
  • Egg 1
  • Puff pastry 400g
  • Dijon mustard 2 tbsp
  • Cream 100ml
  • SpinneysFOOD fresh thyme 4 sprigs
  • SpinneysFOOD subergines 3
  • SpinneysFOOD olive oil 3 tbsp
  • SpinneysFOOD salt 1/2 tsp
  • Black peppercorn 1/2 tsp


  • Roasting dish 1

Nutrition (Per serving)

  • Calories 425
  • Fat 30.1g
  • Saturates 20.8g
  • Protein 8g
  • Carbs 41.5g
  • Sugars 3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted aubergine wellington

British 35 Mins Prep · 120 Mins Cook

  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the medium-sized aubergines in a roasting dish and generously drizzle with the olive oil and season well with the salt and pepper.
  3. Roast for 1 hour or until super soft and caramelised.
  4. Remove from the oven and set aside to cool completely.
  5. Remove from the oven and set aside to cool completely.
  6. To make the mushroom filling, place the mushrooms in a food processor and pulse until finely chopped.
  7. Heat a generous glug of the olive oil in a large cast-iron or non-stick pan and sauté the mushrooms until caramelised.
  8. Stir in the garlic and thyme and season well with the salt and pepper.
  9. Stir in the cream and mustard and cook until thickened. Set aside to cool completely.
  10. Increase the oven temperature to 220°C, gas mark 7.
  11. Line a baking tray with baking paper.
  12. Thaw the puff pastry if frozen and divide into two even pieces. Lightly flour a clean work surface. and roll out the puff pastry to 2½mm thick.
  13. Place one piece of puff pastry on the lined baking tray.
  14. Spread the mushroom mixture evenly over the base leaving 5mm of excess all the way around and top with the roasted aubergine, centering it evenly.
  15. Whisk one large egg for an egg wash, then use it to brush the edges of the pastry, and gently drape the second piece of dough over the aubergine.
  16. Use your fingers to gently press the dough at the edges together to seal (once again, use a paring knife to trim any excess from the top piece of dough).
  17. Use a fork with lightly floured tines to crimp all the way around the Wellington; press firmly to make sure the puff pastry pieces are sealed together.
  18. Brush the Wellington with the egg wash and, if desired, top with some pastry decorations. Note: You can make the entire Wellington (up until you bake it) 2-3 days before serving. Keep it in the fridge, covered and bake it on the day you’re serving.
  19. Transfer to the oven and bake until the pastry is golden brown and fully baked through, approx. 35-40 minutes.
  20. Let rest for 10-15 minutes before slicing and serving.