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Cheesy Stuffed Aubergines

Name: Cheesy Stuffed Aubergines
Prep time: 5 min
Cook time: 50 min
Yield: 4
Ingredients: 2 aubergines; 1 tsp olive oil; 200g tomatoes; salt and pepper to taste; 2 garlic cloves, crushed; 1 tsp oregano; 60g parmesan, grated; 60g mozerella, grated; 100g kale

Top Tip: Add a sprinkle of pine nuts for an additional 1 Bite

Preparation Time	5mins
Cooking Time	50mins
Level	Easy
Serves	4
Bites	2

Ingredients

2 aubergines

1 tsp olive oil

200g tomatoes

salt and pepper to taste

2 garlic cloves, crushed

1 tsp oregano

60g parmesan, grated

60g mozerella, grated

100g kale

Method

Preheat oven to 200C and line a baking tray with tin foil. Cut your aubergines in half, lengthways. Score the flesh inside your aubergine taking care not to cut through the skin. Place aubergines on the baking tray and roast for 30 minutes. Remove from oven and allow to rest.

Using a spoon, scoop out the flesh from your aubergines, leaving enough flesh left for the aubergine to hold itself. Rub a little olive oil with salt and pepper to the inside. Chop the aubergine flesh into chunks and add the tomatoes, garlic, oregano, parmesan, and some seasoning. Stuff the aubergines with the mix, top with mozzarella and return to the oven for approx 15 minutes or until golden. Remove and top with spinach and optional pine nuts and place back into the oven for a further 5 minutes.