I am beginning to experiment more with aubergine after having lived in Italy where it is used a lot.
I took the idea for this from The Greedy Italians cookbook by two of my favourite chefs: Gennaro Contaldo and Antonio Carluccio. I would recommend baking the aubergine skins in the oven for a bit before stuffing them so that they soften more that mine did. I’d suggest 1 large half for one person or 2 small halves. This could be easily made into a vegetarian dish by omitting the anchovies.
1 large aubergine or 2 small ones
4 anchovy fillets
1 tbsp capers
Handful black olives
2 tbsp breadcrumbs
3 tbsp chopped tomatoes
1 garlic clove
1 tsp oregano
2 tbsp olive oil
salt and freshly ground black pepper
25g grated parmesan
1.Preheat the oven to gas mark 7/220C. Sprinkle some of the oil on a baking tray.
2. Scoop out the inside of the aubergine and chop the flesh and put it in a large bowl.
3. Place the aubergine skins in the oven for about 10 minutes to soften a bit.
4.Chop up the anchovies, capers, olives and garlic and add them to the bowl with the aubergine flesh. Mix all the ingredients together with the breadcrumbs, chopped tomatoes and oregano. Season the mixture well with black pepper and only a little salt (the anchovies and capers are quite salty.)
5. Take the aubergine skins out of the oven and fill with the mixture. Sprinkle the grated parmesan over the top and drizzle over the rest of the olive oil.
6. Bake in the oven for about 30 minutes.
I served mine with salad and it was just right as the aubergines were quite filling.