Vegetable Recipes - Stuffed Aubergines Recipe

Ingredients

Serve 4

• 2 aubergines

• 4 tablespoons olive oil

• 2 tablespoons pine nuts

• 8 tomatoes, skinned and chopped

• 2 garlic cloves, chopped

• 4 anchovy fillets, chopped

• 1 tablespoon capers, chopped

• handful of basil, chopped

• handful of flat leaf parsley, chopped

• 75 g/3 oz pecorino cheese, grated

• 50 g/2 oz white breadcrumbs

• salt and pepper

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Method:

1. Halve the aubergines lengthways and scoop out the flesh without breaking the skin. Roughly chop the flesh.

2. Heat the olive oil in a frying pan, add the aubergine shells and sauté on each side for 3-4 minutes.

3. Place them in a lightly oiled baking dish and then sauté the flesh until golden brown. Toast the pine nuts in a dry frying pan over moderate heat until browned, stirring constantly.

4. Mix together the chopped tomato, garlic, anchovies, capers, basil, parsley, half of the pecorino cheese, the pine nuts, breadcrumbs and aubergine flesh, and season with salt and pepper.

5. Spoon the mixture into the sautéed aubergine shells, piling it high.

6. Sprinkle with the remaining cheese, then place in a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 20 minutes. Serve hot or cold.