Walnut-stuffed aubergines

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oven to 220C (200C fan)/ gas 7 and line a large baking tray with greaseproof paper. Score the flesh side of the aubergine halves in a criss-cross pattern and brush both sides with oil. Lay on the tray flesh side down, and bake for 25 minutes, until the flesh is softening, then remove (but keep the oven on). While the aubergines are baking, get on with the filling. Heat four tablespoons of oil in a large frying pan over a medium heat. When hot, fry the onion, stirring, for about 10 minutes, until soft, golden and translucent, then add the garlic and walnuts, and fry for three to five minutes, until fragrant. Stir in the tomato puree and chopped peppers, fry for three minutes, then add the cinnamon, cumin, paprika and salt, and fry for another three minutes. Add the breadcrumbs and cook, stirring, for a couple of minutes, then hydrate with about eight tablespoons (120ml) of water and take off the heat. Distribute the onion mixture across the aubergine halves, packing it down and into the cuts in the flesh, then return to the oven for 20 minutes, until the top of the filling starts to catch and brown. Serve with a sprightly, leafy dressed salad.