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Stuffed Aubergines #2

ingredients

serves 4 or 8
4 aubergines
olive oil
1 large onion, chopped
2 - 3 cloves garlic, crushed
4 large tomatoes, skinned and chopped
15 g (2 tbsp) fresh herbs, chopped
salt and freshly ground black pepper
100 g (4 oz) Mozzarella cheese
40 g (4 tbsp) brown breadcrumbs
a little butter

method

1. Preheat the oven to 200°C 400°F Gas 6.

2. Wash the aubergines. Cut in half lengthwise and score the cut surface deeply with a knife.

3. Sprinkle with salt and leave, cut surface down, for 30 minutes.

4. Meanwhile, heat 1 - 2 tbsp oil in a pan and fry the onion and garlic until translucent.

5. Transfer to a bowl and mix in the tomatoes and chopped herbs.

6. Add more oil to the pan. Rinse the aubergines and pat dry.

7. Put them, cut surface down, in the pan and cook gently for about 15 minutes. They absorb a lot of oil, so you will need to keep adding more.

8. Scoop some of the flesh out of the aubergines, mash and mix it with the rest of the filling. Season well.

9. Pile the filling onto the aubergines and top with thinly sliced Mozzarella.

10. Sprinkle with breadcrumbs and dot with butter.

11. Arrange aubergines in a greased ovenproof dish and bake for 20 minutes until the cheese has melted and the breadcrumbs are crispy.

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