Cheesy-stuffed aubergines

Serves 4
2 aubergines, cut in half lengthways
Olive oil
Salt and black pepper
½ x 400g tinned tomatoes
2 garlic cloves, crushed
1 tsp dried oregano
120g Parmesan, grated
120g mozzarella, grated

To serve:
3 tbsp fresh basil, finely chopped
Garlic bread

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with tin foil.
  2. Score the flesh of each aubergine half in a criss-cross pattern, being careful not to cut through the skin. Rub olive oil into each half and season with salt and black pepper.
  3. Place the aubergines on the prepared baking tray and roast for 30 minutes. Set aside until cool enough to be handled.
  4. Use a spoon to scoop the flesh out of each aubergine half, leaving a rim of flesh just inside the skin to keep them strong enough to be stuffed. Brush the insides of the shells with a little oil and season with salt and black pepper.
  5. Chop the flesh of the aubergines into cubes and place it in a bowl. Add the tomatoes, garlic, oregano, Parmesan and some seasoning.
  6. Stuff the aubergine halves with the filling. Top with the Mozzarella and return to the oven for 20 minutes until golden and bubbling.
  7. Top with the fresh basil and serve with garlic bread and a simple salad.

Per serving
241kcals, 12.2g fat (5.7g saturated), 22.3g carbs, 10.9g sugars, 15.8g protein, 11.1g fibre, 0.379g sodium