The aubergine is the medieval king of vegetables. It’s butch, meaty and a little bit exotic. Throw in heaps of garlic to ensure every bite is epic.
1 large aubergine
2 small onions, peeled and chopped
1 small sweet yellow pepper, chopped
3 cloves of garlic (trust me!), peeled and finely chopped
1 mozzarella ball
salt and pepper
1) Preheat the oven to 190C. Split the aubergine in half lengthwise, leaving the stem intact. Scoop out the aubergine flesh, without piercing the skin and set aside. Season the hollowed aubergine, drizzle with a small amount of oil then bake the empty shells in the oven for twenty minutes, covered with foil.
2) Meanwhile, prepare the stuffing. Saute the onion and pepper together until soft before adding the aubergine flesh. Cook on a moderate heat until the aubergine is mostly brown, then add the garlic. Keep it on a low heat before adding the mozzarella right before the shells are baked. Reserve a little mozzarella to place on top.
3) Remove the foil, stuff the shells, put the remaining mozzarella on top and return to the oven for a further twenty minutes.
PS we served our with rice cooked in chicken stock and tumeric, but it was a bit rich for the dish, so you’re probably better of with plain. Apologies for the dark photo!