Baked stuffed aubergines

Serves: 4

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Total Time: 75

Prep Time: 20

Cook Time: 55

• 2 large aubergines
• 5 tablespoon(s) olive oil
• 2  onions, finely sliced
• 2 teaspoon(s) cumin seeds
• 1 teaspoon(s) ground cinnamon
• 4 clove(s) garlic, finely chopped
• 300 gram(s) cherry tomatoes, halved
• 1 tablespoon(s) tomato purée
• 100 gram(s) (3½oz) mozzarella, diced
• Finely chopped fresh flat-leaf parsley, to garnish

Method

1. 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.
2. 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.
3. 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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