Staff member
Stuffed aubergines
Preheat the oven to 400F.
4 aubergines olive oil
1 large onion, chopped
2-3 cloves garlic, crushed
4 large tomatoes, skinned and chopped
2 tbsp/l0g fresh herbs, chopped
salt and freshly ground black pepper
4oz/100g Mozzarella cheese
4 tbsp/60ml brown breadcrumbs a little butter
Serves 4-8
Wash the aubergines. Cut in half lengthwise and score the cut surface deeply with a knife. Sprinkle with salt and leave, cut surface down, for 30 minutes.
Meanwhile heat 1-2 tbsp/15-30ml oil in a pan and fry the onion and garlic until translucent. Transfer to a bowl and mix in the tomatoes and chopped herbs.
Add more oil to the pan. Rinse the aubergines and pat dry. Place them cut surface down in the pan and cook gently for about 15 minutes. They absorb a lot of oil, so you will need to keep adding a little more.
Scoop some of the flesh out of the aubergines, mash and mix it with the rest of the filling. Season well. Pile the filling onto the aubergines and top with thinly sliced Mozzarella.
Sprinkle with breadcrunibs and dot with butter. Place aubergines in a greased ovenproof dish and bake for 20 minutes until the cheese has melted and the breadcrumbs are crispy.