Aubergines Amalfitane

These are good to serve as a first course at a barbecue for six people or for lunch in the garden on a hot day for three people with a salad and cold drinks.

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  Serves 3-6

Ingredients
3 medium aubergines
about 3 tablespoons olive oil
1 onion, chopped
1 large clove garlic, crushed
2 level teaspoons fresh chopped basil
6 drained anchovy fillets, chopped
about 6 oz (175 g) Mozzarella cheese, cut into thin slices
3 largeish tomatoes, sliced
1½ level tablespoons drained capers, chopped
salt and freshly milled black pepper

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Equipment
You will also need a small roasting tin or baking dish, lightly oiled.

This recipe comes from Delia’s Vegetarian Collection.

Method

Trim the green stalks from the aubergines and slice them in half lengthways. If you have a grapefruit knife use that, or otherwise use a teaspoon, to get out the pulpy centres of the aubergines, leaving a shell not less than ¼ in (5 mm) thick. Sprinkle the shells liberally with salt and leave upside down to drain for 45 minutes.

Meanwhile, chop the pulp. Now heat 2 tablespoons of the oil in a saucepan and gently fry the onion until softened. Stir in the chopped aubergine pulp, crushed garlic and half the basil. Season with salt and pepper and cook over a low heat for about 10 minutes, stirring now and then. After this, stir in the chopped anchovies.

Next, preheat the oven to gas mark 4, 350°F (180°C) then wipe the aubergine shells with kitchen paper and arrange them in the roasting tin or baking dish. Spoon the onion/pulp mixture into the shells, then arrange alternate slices of cheese and tomato on top of each aubergine half and sprinkle with the chopped capers. Finally, sprinkle with the remaining basil and dribble a little more olive oil over each. Season and bake, uncovered, in the top of the oven for 40 minutes.

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