I love aubergines (eggplants), but sometimes get stuck in a bit of a rut, thinking ‘I’ve got an aubergine, I’ll make ratatouille’. Now, much as I love ratatouille, there are so many more delicious things to do with this fantastic vegetable, that I really should try and experiment a bit more! This Stuffed Aubergine makes a great centrepiece for a main meal, served with salad potatoes and green beans, or polenta and a green salad. Also, as it’s low in fat, it makes for a great healthy dish!
1 medium aubergine (eggplant), washed and trimmed
1 small onion, finely chopped
2 or 3 cloves of garlic, finely chopped
1 tbslp olive oil
3oz / 75g cherry tomatoes, chopped
1 dstsp pine nuts
1 dstsp tomato puree
1 tblsp oats (use gluten free oats, or rice flakes for a gluten free recipe)
handful fresh basil, chopped or 1 heaped tsp dried basil
salt and black pepper
Bake the aubergine whole in the oven at 175C / 350F /gas 3 for about 40 minutes until soft. Leave the oven on.
Slice the aubergine in half lengthways, and scoop out the flesh, leaving enough behind to make a ‘shell’, then chop the flesh.
In the oil fry the onion and garlic until soft. Add the aubergine flesh, tomatoes and pine nuts. Cook for another couple of minutes. Then stir in the tomato puree, oats, basil, salt and pepper.
Pile the mixture into the aubergine shells and pack down gently with the back of a spoon. Put on a baking sheet and put in the oven. Cook for a further 15 – 20 minutes or until the top of the stuffing is lightly browned.