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Baked Aubergine with Spinach and Melted Cheese

This yummy vegetarian dish is fast to make and is satisfyingly filling with cheese, spinach and in-season aubergine.

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Cut the aubergines in half, place them on a baking tray and cook them in a pre-heated oven of 180c for no longer than 15 minutes. Once ready – allow them to cool out of the oven.
Scoop out the inside of the aubergine using a tablespoon creating a hollow cavity but make sure the skin is still intact and place the aubergine insides in a large bowl. Add in the chopped spinach, the parsley, the Pecorino cheese and the chopped tomatoes. Season with salt, pepper and 2 tbsp 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 of 180c for approximately 15 minutes until they are golden and the cheese has melted. Serve immediately with some warm crusty bread.

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sytha December 2009

missed out on the pecorino nevertheless very easy and oh so tasty. had it with rice instead of crusty bread. will make it more often! thank you very much!

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