Stuffed Aubergines with Romesco Sauce.

Stuffed Aubergines are morish. They do make a perfect Mid-Week Summer and Autumn Dinner. Served with a Romesco Sauce it is a delish dish.

Putting it all Together

Timing

Preptime: 15-20 minutes.
Cooktime: 30 to 40 minutes
Servings: 4 portions

Ingredients

4 Aubergines/Eggplants to be halved.

2 Lemons.

Goat Cheese 300g.

A handful of chopped Kalamata Olives. (or Black or Green Olives)

Parmesan 300g.

A handful of Oregano leaves.

Breadcrumbs 400g.

4 Red Sweet Bell Peppers.

16 Medium sized Tomatoes. (Plum Tomatoes)

Some Basil leaves.

2 Red Onions or Shallots, chopped.

Optional: a Mild deseeded Chilli.

Steps

Preheat the oven to gas mark 4 first.

Then wash and cut all the Aubergine in halves. One Aubergine per person therefore it is four Aubergines for four individuals.

The next step is tho remove the flesh out of the inside of the Aubergines. Dice the inside and scoop it out. Keep it for the flesh is essential for this recipe.

Drizzle the shell of the Aubergines with Olive Oil, season with crushed Back Peppercorns and Sea Salt then put the shell in the oven for 10 minutes.

In the meantime render the diced Aubergines flesh with a chopped Garlic and one thinly chopped Red Onion or Shallot with a drizzle of Olive Oil. It will take about 10 minutes, give or take.

If using, add a deseeded sliced Chilli into the sauté pan.

Prepare the Romesco Sauce. Chop the Tomatoes, the Red Peppers, the Garlic cloves and a Red Onion or two. Add a pinch of Paprika and a little Sugar. You can also go the spicy way by including a chopped Espelette Pepper. Put everything on the stove in a deep pan to simmer gently.

Meanwhile remove the Aubergine Shells out of the oven. They will be only partly cooked but hard enough to sustain a filling.

For the filling return the diced Aubergine in their shells along with the Onion or cooked Shallot and Garlic.

Chop the Oregano and add it to the mix along with morcels/bits of Goat Cheese.

Pour over the Seasoned Breadcrumbs. Then finish off with some Parmesan and a drizzle of Olive Oil.

Put the Stuffed Aubergines in the Oven for about 20 to 30 minutes. Stir the Romesco Sauce.

Chop the Basil Leaves. Warm the plates up.

When it is time, serve the Stuffed Aubergine with a good amount of Romesco Sauce and the Basil leaves to decorate.

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