2 cloves of garlic smashed
½ onions chopped
1 tbsp pine nuts
10 plum tomatoes cut in half
4 tbsp breadcrumbs
1 – Cut the aubergines in half and scoop out most of the flesh, leaving a 5mm border around the edge.
2 – Chop the flesh and set aside
3 – Fry the garlic and the onions until tender
4 – Add all the ingredients apart from the tomatoes and the breadcrumbs and stir for about 10 minutes
5 – Add the tomatoes and stir for another 4 minutes
6 – Turn the fire off and add the breadcrumbs and mix well
7 – Pour the mixture in the aubergines shells and bake it for 25 minutes at 180c.
It goes well with rice and a spinach leaf salad. Enjoy!