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  • Aubergines al forno

    1 vote
    Aubergines al forno
    Prep time:
    Cook time:
    Servings: 6
    by Judy fraschia
    41 recipes
    		 >
    Suitable for lunch or supper, nutritious and satisfying dish

    Ingredients

    • 4 large aubergines (eggplants) cut in half lengthwise
    • 1 chopped onion
    • 1 can of chopped tomatoes/ or 4 fresh tomatoes
    • Handful basil leaves, torn
    • 2 slices day- old bread, crumbled
    • 120 g provolone cheese, cubed
    • 2 tbsp grated Parmesan cheese
    • Cherry tomatoes, cut length wise
    • Salt and pepper to taste
    • 150 ml virgin olive oil
    • 2 tblsp parmesan cheese for sprinkling

    Directions

    1. Preheat oven to 220*C
    2. Take 6 aubergine halves and carefully remove the flesh to create shells
    3. Skin 2 aubergines
    4. Finely chop all the flesh to a pulp
    5. Stirfry the onion in some olive oil to become translucent, add the pulp and cook about 4 minutes
    6. Add the chopped tomatoes and basil leaves and cook another 2 minutes until soft, season with S&P, remove from heat
    7. Add the Provolone cubes, and the 2 tbspParmesan mix lightly
    8. Fill the six shells with all of the mixture
    9. Drizzle a little oil in th oven roaster
    10. Place the aubergines tightly in the roaster
    11. Top with the cherry tomatoes
    12. Mix the bread crumbs with the Parmesan and sprinkle over the fruit
    13. Bake in the oven for 20-25 minutes
    14. Serve hotw

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