Recipe
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Ingredients
- 2 aubergines (about 200g each)
- 4 tablespoons olive oil, plus extra for greasing
- 150g frozen spinach, thawed and chopped
- 3 tablespoons chopped flat-leaf parsley
- 80g freshly grated Pecorino cheese
- 5 tablespoons toasted pine nuts
- 400g tinned chopped tomatoes
- 2 Mozzarella balls, drained and sliced
- 1 ciabatta loaf, cut into 2cm slices
- 2 garlic cloves
- Salt and pepper
Preparation:
Preheat the oven to 180°C/350°F/gas mark 4.
Halve the aubergines lengthways and place on a greased baking tray, skin-side down. Score the flesh with a sharp knife and bake in the oven for 25 minutes. Remove from the oven and set aside to cool.
Use a tablespoon to gently scoop out the flesh of the aubergines, keeping the skin intact. Place the flesh on a board, roughly chop, then transfer to a large bowl. Add in the spinach, parsley, Pecorino cheese, pine nuts and chopped tomatoes. Season with salt and pepper, 2 tablespoons of the olive oil and mix well.
Use the mixture to fill the cavity in the reserved aubergine skins, then return to the baking tray skin-side down. Lay the Mozzarella slices on top, drizzle with the remaining olive oil and return to the oven and bake for about 15 minutes until they are golden and the cheese has melted.
Meanwhile, toast the ciabatta, then rub the garlic all over the slices.
Once the aubergines are cooked, leave to rest for 2 minutes and serve with the warm garlic ciabatta.