Melanzane al forno (stuffed aubergines)

Method

1. Preheat the oven to 180C/gas 4. Halve the aubergines and place on a baking tray, cut-side upwards. Cook for 15 minutes, until just tender. Remove from the oven and leave on one side to cool.

2. Using a tablespoon, scoop out the inside of the aubergine and make a hollow cavity, making sure that the skin is still intact. Transfer the flesh to a large bowl.

3. Add the cherry tomatoes, shaved courgette strips, both types of cheese, (reserving 4 tablespoons of Taleggio cheese for the topping), basil and the pine nuts. Season with salt and pepper and spoon over 2 tablespoons of the measured olive oil. Stir well to combine.

4. Take the aubergine skins, fill the cavities with the mixture and place on a baking tray. Lay the reserved Tallegio slices on top and drizzle with the remaining oil.

5. Bake for a further 15 minutes, at the same temperature as you first cooked the aubergines, until golden and the cheese has melted

6. Serve with a crisp salad.