Stuffed aubergines with tomato concasse

6 servings Prep: 15 mins, Cooking: 1 hr 5 mins
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These aubergines are a great starter, or make a few more and serve them as a main to your vegetarian mates.

By Food24 June 01 2015
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Ingredients (11)

`3 aubergines — medium
1 onion
60 ml fresh chillies — 573
5 ml dried oregano
150 g baby spinach
150 g feta cheese
salt and freshly ground black pepper
TOMATO CONCASSE:
75 ml fresh chillies — 573
4 cloves garlic — cloves
2 tinned tomatoes — chopped
10 ml sugar
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Method:

Halve the aubergines and scoop enough flesh out of each to create a cavity for the stuffing. Roughly chop the removed flesh and set aside.

Now finely chop the onion and heat the olive oil in a saucepan. Sauté the onion, aubergine flesh and origanum until the onion is soft and transparent. Add the spinach to wilt. Stir in the crumbled feta and season to taste. Divide the filling between the aubergine halves. Pace them on a baking tray and cover with tin foil. These can go on an indirect fire under a lid for 25–30 minutes.

For the concasse, heat the olive oil on a medium heat and gently fry the garlic cloves until golden brown. Remove from the heat and stir in the tinned tomatoes. Return to the heat and cook gently for 25–30 minutes or until the tomato sauce has thickened. Add the sugar and purée with a hand blender until smooth. Season to taste. Serve the concasse in a little jug so that your guests can help themselves.

Recipe reprinted with permission of Go! Magazine
Text and image: Camilla Comins from the book Girls on Fire

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