DirectionsStep1Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/1⁄4in), cut out the flesh.Step2Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes.Step3Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened.Step4Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combi…Step5Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated.Step6Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.Step7Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. ServeIngredientsIngredients4 Large Aubergines6 tablespoonsOlive Oil1 Large Onion (finely chopped)3 Garlic Cloves (finely chopped)1 teaspoonDried Thyme1 teaspoonDried Oreganoadd pinchDried Red Chilli Flakes (optional)4 Tomatoes (skinned and roughly chopped)50 gramsWhite Breadcrumbs (ciabatta is good)25 gramsPecorino (or parmesan, or alternative vegetarian hard cheese, freshly grated)½ Unwaxed Lemon (finely grated zest only)add handfulFresh Basil Leaves (shredded)add Salt (and freshly ground black pepper)See moreFrom hairybikers.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Aubergines with Harissa, Lentils and Greens
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