Aubergine Pesto Parmigiana

Step 1

Preheat the oven to 180°C/160°C fan Halve the aubergines and score the flesh with a small, sharp knife. Place the aubergine halves on a baking tray, cut-side up, and brush with olive oil. Season with salt and pepper. Roast for 35 minutes till tender and browned

Step 2

Take the roast aubergine halves out of the oven and let them cool for a few minutes, then scoop out the aubergine flesh, leaving a ¬Ω cm-thick shell in the aubergine skins. Add the roasted aubergine flesh to a mixing bowl and spoon in the aubergine pesto and the passata. Gently stir to mix. Spoon the aubergine and pesto back into the aubergine skins.

Step 3

Drain and tear the mozzarella into small pieces. Finely grate the Parmesan. Top the aubergines with the mozzarella and Parmesan. Return to the oven and bake for 25-30 minutes till golden brown

Step 4

Serve the roasted aubergines garnished with basil leaves. These are delicious served with a peppery green salad or a side of spaghetti tossed with marinara sauce.