Aubergines are in season right now, as are tomatoes. This recipe uses both and is adapted from a recipe originally presented on the BBC by Gino D’Acampo. The original uses chicken as part of the stuffing, but it is equally good without it!
Serves 1 (Multiply up for more!)
Ingredients
- ½ aubergine, cut in half lengthways
- 3 tbsp olive oil
- pinch of salt
- 1 clove garlic, finely chopped
- 55g/2oz spinach leaves
- 1 vine tomato, de-seeded and chopped
- 100g/3½oz linguine, cooked according to packet instructions
- 55g/2oz goats’ cheese, crumbled
- 2 tbsp chopped fresh parsley
Preparation Method
- Preheat the oven to 180C/350F/Gas 4.
- Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife, season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes, or until softened.
- Remove the aubergine from the oven and scoop out the flesh with a spoon, roughly chop the flesh and reserve the hollowed aubergine.
- Heat the remaining oil in a pan and lightly fry garlic for 20 seconds. Add the spinach leaves to the pan and stir until wilted, then add the chopped aubergine flesh, tomato, cooked pasta, goats’ cheese and parsley.
- To serve, place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture.