Ingredients (for 6 people)

3 small aubergines

1/3 cup olive oil

4 ripe tomatoes

3 finely chopped garlic cloves

¼ cup breadcrumbs

1 beaten egg

150g grated mozzarella cheese

Tomato sauce

Salt and black pepper

Method

1.       Cut each aubergine in half

2.       Remove the flesh with a knife without damaging the skins

3.       Chop the aubergine flesh and fry in 2 Tbs of olive oil for 5 minutes till soft

4.       Chop the tomatoes and add to the aubergines

5.       Add the breadcrumbs and cook for a further 2-3 minutes

6.       Set aside let cool and add the egg and mozzarella

7.       Stuff the aubergine shells in the mixture

8.       Arrange the aubergines in an oiled baking dish

9.       Drizzle each aubergine with a little tomato sauce and bake at 180c for 40 minutes

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