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1 onion, finely chopped 1
2 lean rashers bacon, derinded and choped 2
2 tbsp butter 30 mL
2 medium aubergines 2
1 cup tomatoes, peeled and chopped 175 g
1 tsp tomato purée 5 mL
salt and pepper, to taste
good pinch garlic powder
3/4 cup Emmenthal cheese grated 75 g
parsley sprigs, to garnish
Fry the onion and bacon in the butter until just beginning to colour. Cut the aubergines in half lengthways and scoop out the flesh, leaving a thin layer inside the skin.
Chop the flesh and add to the pan with the tomatoes, tomato purée, seasoning and garlic powder. Cook gently for about 5 minutes.
Remove from the heat and stir in 1/2 cup/50 g of the cheese. Spoon into the aubergine shells, place in an ovenproof dish and sprinkle with the remaining cheese.
Bake in a moderately hot oven (400°F/200°C) for 30 to 40 minutes until the aubergine is tender and the cheese brown and bubbling. Serve hot, garnished with the parsley.
2 lean rashers bacon, derinded and choped 2
2 tbsp butter 30 mL
2 medium aubergines 2
1 cup tomatoes, peeled and chopped 175 g
1 tsp tomato purée 5 mL
salt and pepper, to taste
good pinch garlic powder
3/4 cup Emmenthal cheese grated 75 g
parsley sprigs, to garnish
Fry the onion and bacon in the butter until just beginning to colour. Cut the aubergines in half lengthways and scoop out the flesh, leaving a thin layer inside the skin.
Chop the flesh and add to the pan with the tomatoes, tomato purée, seasoning and garlic powder. Cook gently for about 5 minutes.
Remove from the heat and stir in 1/2 cup/50 g of the cheese. Spoon into the aubergine shells, place in an ovenproof dish and sprinkle with the remaining cheese.
Bake in a moderately hot oven (400°F/200°C) for 30 to 40 minutes until the aubergine is tender and the cheese brown and bubbling. Serve hot, garnished with the parsley.