2 medium aubergines (egg plant)
salt and freshly ground black pepper
1 lb (450 g) coley fillets or firm white fish
1/2 stick (2 oz) 50 g butter
juice of 1 lemon
2 courgette (zucchini)s, diced
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon oil
8 oz (225 g) tomatoes, peeled and chopped
1 teaspoon oregano or basil
4 oz (100 g) Cheddar or gruyere cheese, grated
salt and freshly ground black pepper
1 lb (450 g) coley fillets or firm white fish
1/2 stick (2 oz) 50 g butter
juice of 1 lemon
2 courgette (zucchini)s, diced
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon oil
8 oz (225 g) tomatoes, peeled and chopped
1 teaspoon oregano or basil
4 oz (100 g) Cheddar or gruyere cheese, grated
method
1. Cut the aubergines in half lengthways, score the flesh, sprinkle with salt and leave to sweat for 30 minutes.
2. Meanwhile, season the fish fillets, dot with a little butter, squeeze over a little lemon juice and parcel in foil.
3. Bake in a moderate oven 180°c (350°f) gas 4 for 15 to 20 minutes until cooked.
4. Wash the salt off the aubergines and pat dry.
5. Place, flesh side down, on a lightly greased baking dish and bake in a moderately hot oven 200°c (400°f) gas 6 for about 40 minutes, until the flesh is tender.
6. Allow to cool slightly, then run a sharp knife around the edge of the flesh and skin and scoop the flesh out.
7. put the aubergine flesh into a mixing bowl and chop, then mash with a fork.
8. Soften the courgette, onion and garlic in the remaining 25g(1 oz) butter and the oil.
9. Add the chopped tomatoes to the aubergine, and stir in the courgette mixture, the herbs and the flaked coley, season with salt and pepper and pile the mixture back in the aubergine shells.
10. Top with the grated cheese and bake in a hot oven 220°c (425°f) gas 7 for 10 to 15 minutes, until brown and bubbling.
2. Meanwhile, season the fish fillets, dot with a little butter, squeeze over a little lemon juice and parcel in foil.
3. Bake in a moderate oven 180°c (350°f) gas 4 for 15 to 20 minutes until cooked.
4. Wash the salt off the aubergines and pat dry.
5. Place, flesh side down, on a lightly greased baking dish and bake in a moderately hot oven 200°c (400°f) gas 6 for about 40 minutes, until the flesh is tender.
6. Allow to cool slightly, then run a sharp knife around the edge of the flesh and skin and scoop the flesh out.
7. put the aubergine flesh into a mixing bowl and chop, then mash with a fork.
8. Soften the courgette, onion and garlic in the remaining 25g(1 oz) butter and the oil.
9. Add the chopped tomatoes to the aubergine, and stir in the courgette mixture, the herbs and the flaked coley, season with salt and pepper and pile the mixture back in the aubergine shells.
10. Top with the grated cheese and bake in a hot oven 220°c (425°f) gas 7 for 10 to 15 minutes, until brown and bubbling.
serving amount
serves 4
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