Stuffed vegetables are one of my favourite autuminal meals, stuffed marrow, stuffed pepper, oh heaven!
Last night I cooked my mum and I dinner, and I did stuffed aubergine. Except, it wasn't really stuffed, it was more piled high with Bolognese deliciousness!
For 2 for dinner, or 4 for lunch:
2 aubergines
Salt & pepper
A little olive oil
Stuffing (Bolognese is best, but ratatiolle with mozzarella could work equally well!)
Preheat your oven to about 200 celcius, split the aubergines in half, score them in a criss-cross kinda way, lightly drizzle with oil (not too much because aubergines have a tendancy to soak up any oil when it's about and you don't want it slimy) and season with S&P.
Leave them in until you can stab them easily with a fork, it takes me about 25 minutes.
Scrape out some of the centre with a spoon (I found a grapefruit spoon worked best)
Stuff them full of deliciousnessness, mixing the sauce with the flesh of the aubergine and put them back in the oven for about 10-15 mins.
Serve with your favourite side and feast away!
