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Baked stuffed aubergines
Ingredients
2 large aubergines
5tbsp olive oil
2 onions, finely sliced
2tsp cumin seeds
1tsp ground cinnamon
4 garlic cloves, finely chopped
300g (11oz) cherry tomatoes, halved
1tbsp tomato purée
100g (3½oz) mozzarella, diced
Finely chopped fresh flat-leaf parsley, to garnishThese spicy aubergines make a great alternative to a meaty main
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Method
Preheat the oven to 200°C/ 180°C fan/Gas 6. Halve the aubergines lengthways, score the flesh and scoop it out, leaving a 1cm (½in) edge.
Heat the olive oil in a large
non-stick frying pan and sauté the onions and aubergine flesh for 5-6 minutes. Add the cumin seeds, cinnamon, garlic, cherry tomatoes and tomato purée and stir-fry for a couple of minutes. Season well.
Spoon into the aubergine shells. Scatter over the mozzarella, place in an ovenproof dish and carefully pour around 250ml (9fl oz) hot water. Cover with foil and bake for 40-45 minutes or until tender. Sprinkle with parsley and serve immediately.
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