STUFFED AUBERGINES

vegetarian

This dish cannot be prepared in advance, but once cooked can be covered and kept in the fridge for a couple of days and served cold with a crisp salad.

 

Serves 2

  • 1 large aubergine
  • 2 slices of white bread, grated into crumbs
  • 1 egg, beaten
  • 60g (2 oz) mozzarella or Cheddar cheese, cut into small dice
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves, finely sliced
  • 2 large tomatoes, sliced
  • ½ teaspoon dried oregano
  • seasoning

Method

  1. Preheat the oven to 200C, 400F, Gas 6. Cut the aubergine in half lengthwise and using a tablespoon, scoop out the flesh to leave a ½ cm (¼ inch) thick shell.
  2. Finely chop the flesh with a heavy knife and place in a bowl with the breadcrumbs, egg, cheese, parsley and garlic. Season well and mix together.
  3. Pile back into the shells, pressing down with the back of the spoon. Arrange the tomato layers on top and sprinkle with the dried oregano and little freshly ground black pepper.
  4. Pour 4 tablespoons of water into a small roasting tin and carefully stand the aubergine halves in the water.
  5. Bake for 30-40 minutes until tender and browned on top.