Cheese-Topped Baked Aubergines
This simple recipe for Cheese-Topped Baked Aubergines from Mary Berry is an extra-cheesy twist on classic Italian aubergine parmigiana, a comforting vegetarian dinner dish.
Ingredients
| 3 tbsp | chopped parsley |
| 2 tbsp | chopped fresh basil |
| 2 tbsp | olive oil |
| 1 tsp | salt |
| 4 | medium aubergines |
| 6 | garlic cloves, cut into thin slivers |
| 175g (6oz) | Gorgonzola or Danish blue cheese, crumbled |
| 175g (6oz) | Cheddar or mozzarella cheese, grated |
Essential kit
You will need an ovenproof dish.
Method
In a small bowl, combine the parsley, half of the basil, the olive oil, and salt.
Prepare the aubergines (see instructions, below). Put the aubergines into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, Gas 4) for 40–50 minutes until they are very tender and soft to the touch.
Remove the aubergines from the oven, sprinkle with the Gorgonzola and Cheddar cheeses, and bake for 5 minutes or until the cheese is melted. Serve at once, sprinkled with the remaining basil.
PREPARING THE AUBERGINES
Cut diagonal slits one-third of the way into each aubergine. Stuff the garlic slivers and then the chopped herb mixture into each slit.
447 calories per serving
CREDIT: Mary Berry’s Complete Cookbook is published by DK, 7 September 2017, £30.00.
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