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Ingredients :
1 aubergine
1/2 carrot
1/4 leek
100g sundried tomatoes
parmesan cheese
olive oil
salt
pepper
Recipe :
1-Preheat the oven to 180 C.
2-Cut the aubergine in half lengthways and scoop out the inside flesh.
3-Chop the aubergine flesh, carrot, leek and tomatoes into small pieces then fill it all into the two aubergine halves.
4-Place into an ovenproof dish and season with salt and pepper. Sprinkle parmesan and drizzle olive oil over the top.
5-Cover dish with aluminium foil to prevent from drying out. Cook in the oven at 180C for 60 minutes. Serve immediately.
Advice :
Goes well with rice and a glass of dry white wine or young red wine.
My comments :
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