Charred aubergine melt

Ingredients

• 1 aubergine
• 1 tbsp olive oil, plus extra for drizzling
• ½ large onion, finely chopped
• 2 garlic cloves, finely chopped
• 12 cherry tomatoes, halved
• 30g pitted kalamata olives, chopped
• Handful basil leaves, chopped
• 70g ball mozzarella, torn into bite-size pieces 

Method

1. Heat oven to 220°C. 
2. Slice the aubergine in half lengthways, leaving the stem intact. 
3. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 2 shells. 
4. Brush these with a little of the oil, season and place in a baking dish. 
5. Cover with foil and bake for 20 mins. Chop the flesh and place to one side. 
6. Add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. 
7. Add the chopped aubergine flesh and cook through. 
8. Tip in the garlic and tomatoes and cook for 3 mins more. 
9. Stir in olives, basil, mozzarella and seasoning.
10. When the aubergine shells are tender, remove from the oven and reduce heat to 180°C. 
11. Pile stuffing into shells drizzle with a little more oil. 
12. Bake for 15-20 mins, until the cheese is melted.

This recipe first appeared on Gourmet Today, June, 2016.