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Stuffed Baked Aubergine with Spinach and Melted Cheese

Recipe by Gino D'Acampo

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Aubergines are just the thing for a vegetarian supper? This Italian-inspired recipe uses cheese, spinach and pine nuts for a thoroughly satisfying meal, which tastes just as nice cold.

Ingredients

4 aubergines (approx. 200g/7oz each)
200g/7oz pre-cooked spinach
3tbls flat leaf parsley (chopped)
100g/ 3½oz pecorino cheese (grated)
5tbls pine kernels
400g/ 14oz italian tinned chopped tomatoes
4tbls italian olive oil
salt & pepper to taste
2 mozzarella balls (drained and sliced)
1 ciabatta bread (sliced, drizzle with olive oil and toasted on a griddle pan)

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Method

Cut the aubergines in half, place them on a baking tray and cook them for no longer than 15 minutes in a pre-heated oven at 180c/350f/Gas 4. Once ready, allow to cool.
Scoop out the inside of the aubergine using a tablespoon creating a hollow cavity making sure the skin is still in tact and place in a large bowl.
Add in the chopped spinach, the parsley, the Pecorino cheese, the pine kernels and the chopped tomatoes. Season with salt, pepper and 2tbls of olive oil and mix well.
Stuff the aubergines with the mixture and place them on a baking tray. Place the mozzarella on top, drizzle with the remaining oil and bake in a pre-heated oven at 180c/350f/Gas 4 for approx 15 minutes until they are golden and the cheese has melted.
Serve immediately with the toasted ciabatta bread.