This is a very tasty dish and ideal as a starter.
Preparation time 20 minutes
Cooking time 35 minutes
- 1 onion finely chopped
- 2 lean rashers of bacon, chopped.
- 1oz (25g) butter
- 2 medium aubergines
- 6oz (175g) tomatoes peeled and chopped
- 1 teaspoon tomatoes puree
- Salt and ground black pepper
- 1 clove garlic
- 3oz (75g) Emmenthal cheese, grated
- Parsley to decorate
Melt the butter in a heavy based pan and fry the bacon and onion for 5 minutes. Cut the aubergines in half lengthways and scoop out the flesh, leaving a thin layer inside the skin. Chop the flesh and add to the pan with the tomatoes, tomato puree, seasoning and crushed garlic. Cook gently for about 3 minutes. Remove from the heat and stir in 2oz (50g) of the cheese. Spoon into the aubergine shells, place on a baking tray and sprinkle with the remaining cheese. Bake in a hot oven Gas mark 6 (400F 200C) for 35 minutes, until the aubergine is tender and the cheese is brown and bubbling. Serve hot. Garnish with parsley.