Stuffed baby aubergines (eggplants)

This is a bit of a fusion recipe; a flavoursome amalgamation of Italian and middle eastern ingredients which blend seamlessly to create a real taste sensation.

Start off by halving some baby aubergines and boiling in salted water for five or six minutes until soft.

Once soft, scoop out the flesh using a spoon and place in a bowl. Retain the empty skins for later.

Add in freshly chopped coriander (cilantro), three cloves of minced garlic, half a teaspoon each of paprika and cayenne pepper, a large handful of freshly grated parmigiano reggiano, lots of black pepper, and maybe a touch of salt (go easy though as the cheese will add some saltiness), and enough breadcrumbs to bring the mixture together. You will need to get your hands in the at this point to give it all a good squelch together. Don’t be shy!

Now, spoon the mixture back into the empty aubergine skins.

Place skin side up in a hot frying pan for a couple of minutes to brown and heat through. Flip and fry the bottoms for a minute or so too.


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