Italian baked aubergine recipe

Ingredients

• 2 aubergines, about 200-250g each
• 4 tbsp garlic olive oil
• 150 g fresh spinach, chopped
• 3 tbsp chopped flat leaf parsley
• 60 g pecorino cheese, freshly grated
• 60 g parmesan cheese, freshly grated
• 400 g can good-quality chopped Italian tomatoes
• 1 tbsp red pesto
• 5 tbsp pine nuts, toasted
• 2 balls mozzarella, drained, salted and sliced
• 1 ciabatta loaf, cut into half inch slices
• 2 cloves garlic
• handful of almonds, roasted
• 150 g pancetta lardons
• Rocket leaves dressed with sweet balsamic glaze
• 12–16 fresh basil leaves

Method

1. Heat the oven to 180°C (gas 4). Halve the aubergines lengthways, score the flesh and scoop it out without piercing the skins. Bake the empty skins for 25 minutes, then cool them.
2. Chop the aubergine flesh and combine it with the spinach, parsley, pecorino, Parmesan, tomatoes, red pesto, pine nuts and 2 tablespoons garlic oil. Season.
3. Divide the filling between the aubergine skins without overfilling them. Top with sliced mozzarella and drizzle with some of the remaining garlic oil.
4. Refrigerate the filled aubergines for 1–2 hours. Heat the oven to 200°C (gas 6) and bake them for about 15 minutes, until piping hot, golden and the mozzarella has melted. Rest for 3 minutes.
5. Meanwhile, griddle the ciabatta slices on both sides and rub them with the cut garlic cloves.
6. Cook the pancetta in the remaining garlic oil for about 5 minutes, until crisp and thoroughly cooked, then drain it.
7. Serve the aubergines with the dressed rocket, toasted almonds, pancetta, basil and griddled ciabatta.