4 large aubergines
6 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp dried thyme
1 tsp dried oregano
pinch dried red chilli flakes (optional)
4 tomatoes, skinned and roughly chopped
50g/13⁄4oz white breadcrumbs (ciabatta is good)
25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese,
freshly grated
1⁄2 unwaxed lemon, finely grated zest only
handful fresh basil leaves, shredded
salt and freshly ground black pepper
Preheat the oven to 200C/Fan 180C/Gas 6.
Cut the aubergines in half, lengthways, and (leaving a border of around
5mm/1⁄4in), cut out the flesh.
Dice the flesh and set aside. Brush the inside of the aubergines with olive oil
and season with salt. Place in a baking tin and cover with foil. Bake for 20
minutes.
Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened.
Increase the heat, add the garlic and aubergine flesh and stir until the
aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the
tomatoes and season with salt and pepper. Stir to combine, reduce the heat
and cover.
Simmer for 10 minutes, remove the lid and continue to cook until any liquid
has evaporated.
Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the
cheese, lemon zest and basil, and season with a little salt and pepper.
Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.
Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot
and the top has lightly browned. Serve.
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