Stuffed Aubergine with a Green Bean and Tomato Sauce

When I was in Uni, I made this all of the time. I actually went through a few months of having this at least twice a week (I would make two and have one later on) and it was always absolutely delicious. I haven’t changed the recipe since almost 10 years later. It’s such a hearty and delicious vegetarian lunch or dinner.

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Recipe

Baked Aubergine

• 2 aubergines

• Olive oil (for drizzling)

• 3 garlic cloves (minced)

• Dried onion pieces

• Panko breadcrumbs

• 3 tbsp grated mature cheddar

• 2 tbsp ricotta

• 1 duck egg

• 1 tbsp oregano

• 1 tbsp dried basil

• 1 tbsp dried chilli flakes

Green Bean and Tomato Sauce

• 10 chopped green beens

• 1 jar of chopped tomatoes

• 1 tbsp oregano

• 1 tbsp dried basil

• Salt & peper to taste

• 1/2 tsp sweet paprika

• 3 garlic cloves (minced)

Instructions

1. Preheat oven to 180c and cut your aubergines in half. Drizzle with olive oil and bake for 15 minutes until the flesh is tender.

2. Scoop the flesh out and pop into a bowl and add in all of your aubergine ingredients. Mash and mix until completely combined and then re-fill your aubergine skins.

3. Bake in the oven for 30 minutes until the top is golden and a little crispy.

4. Whilst your Aubergines are cooking, make your sauce. Pop all of your sauce ingredients into a pan and on a low heat, stir until cooked through. Leave to the side until your aubergines are ready.

5. To plate up, put some of your tomato sauce into a bowl or on to a plate and then place your aubergine on top and enjoy.