Spanish aubergine stuffed with pisto

 

This recipe's slow-cooked vegetable filling, along with the crispy, garlic Migas covering, is like an embrace on a platter. The recipe may be served as a main course, an appetizer, or a side dish; it's really adaptable.

 

Ingredients

4 large aubergines

6 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 tsp dried thyme

1 tsp dried oregano

pinch dried red chili flakes

4 tomatoes, skinned and roughly chopped

1¾oz white breadcrumbs

1oz Parmesan grated

½  lemon, finely grated zest only

handful fresh basil leaves shredded

salt and freshly ground black pepper to taste

 

Heat the oven to 200°F. Cut the aubergines in half lengthwise, leaving some border, and scoop out the meat.

Set aside the diced meat. Sprinkle the insides of the aubergines with salt and olive oil. Wrap in foil and place in a baking dish. 20 minutes in the oven

In a pan, heat 2 tablespoons of olive oil. Add the onion and cook for 10 minutes, or until softened, over medium heat.

 

Raise the temperature to high, add the garlic, and stir until the eggplant flesh is gently browned. Season with salt and add the herbs, chili flakes, if using, and tomatoes. Toss to mix, then decrease the heat to low and cover. Simmer for 10 minutes, then remove the cover and cook until all liquid has evaporated. Fill the aubergine halves with the mixture. Sprinkle the breadcrumbs with salt and pepper and toss with the cheese, lemon zest, and basil. Sprinkle with extra olive oil and sprinkle this over the filled aubergines. Cook the aubergines for 25–30 minutes, uncovered, or until the filling is hot and the top is gently brown.