Vegetable Recipes - Baked Aubergines with Anchovy and Pecorino Stuffing Recipe

Ingredients

Serve 4

• 625 g/1 1/4 lb small round aubergines

• 125 ml/4 fl oz oil

• 1 onion, finely chopped

• 4 anchovy fillets, drained and finely chopped

• 600 g/1 1/2 lb plum tomatoes, skinned, deseeded and chopped

• 1 heaped tablespoon capers, finely chopped

• 6 basil leaves, torn, plus extra to garnish

• 50 g/2 oz pecorino cheese, grated

• pepper

---

Method:

1. Cut the tops off the aubergines. Slit the flesh into wedge shapes, making cuts from the top to just over halfway down the sides with a sharp knife.

2. Sprinkle with salt and leave upside down in a colander for 30 minutes to drain. Rinse well.

3. Heat one-third of the oil in a shallow frying pan, add the onion and fry over moderate heat until golden. Add the anchovies and cook until they are softened.

4. Stir in the tomatoes, capers and basil, and season with pepper. Continue cooking until the sauce has thickened.

5. Remove from the heat and add the pecorino. Dry the aubergines on kitchen paper and put them into a baking dish.

6. Open them out a little, fill with the sauce, trickle the remaining oil over the top, and put in a preheated oven, 180°C (350°F), Gas Mark 4, for 30 minutes.

7. Garnish with basil and serve immediately.