Stuffed Eggplants

Method

1. Preheat your oven to 180C and line a tray with baking paper.
2. Cut the eggplants in half, lengthwise. Using a spoon, scoop out the flesh of the eggplant, leaving a 1cm thick border. Roughly chop, then set aside the flesh for later.
3. Place the eggplant halves onto the lined baking tray, cut side up, and drizzle with some olive oil. Spread the oil over the cut surface of the eggplant and sprinkle with a pinch of salt and pepper.
4. Bake in the oven for 20 mins until the eggplant halves are tender. Remove from the oven.
5. Heat a large non-stick fry pan over a medium heat. Add the chopped eggplant flesh and a pinch of salt to the pan. Cook until the eggplant is starting to brown, then add 1 tbsp olive oil and cook for a few more mins to help the eggplant soften.
6. Next, add the shallot and cook until translucent, around 5 mins. Next, add in the tomatoes and garlic. Then stir in the balsamic vinegar and tomato paste. Remove mixture from the heat and set aside.
7. Blitz the dark rye biscuits in a food processor to form small breadcrumbs, then mix in the parmesan, thyme leaves and salt and pepper and set aside.
8. Take your baked eggplant halves and place a spoonful of the tomato mixture onto each half and spread into an even layer.
9. Top with a layer of mozzarella, then a layer of the breadcrumb mixture. Repeat this layering once more to use up all the remaining mixtures.
10. Drizzle over a bit of olive oil and bake for a further 30 mins until the cheese has melted and the tops are golden.
11. To serve, sprinkle over some fresh basil leaves and serve while the eggplants are still hot.