Baked Aubergines

I’m a big fan of aubergines and always wanted to try to bake the flesh inside the shells and the result was a lovely recipe perfect for a light spring meal. For crunchiness the breadcrumbs does the trick and it make the whole difference.

Ingredients:

2 aubergines

2 cloves of garlic smashed

½ onions chopped

1 tbsp pine nuts

10 plum tomatoes cut in half

4 tbsp breadcrumbs

Chives chopped

Black pepper

Salt

Method:

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!