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Baked aubergine with spinach and melted cheese (melanzane farcite)

Gino D'Acampo from Sunday Lunch Live
For starters, Gino D'Acampo serves up baked aubergines stuffed with spinach and Pecorino cheese, and topped with a mouth-watering layer of melted mozzarella

Baked aubergine with spinach and melted cheese (melanzane farcite)

Method

1. Preheat the oven to 180C/gas 5.

2. Cut the aubergines in half, place them on a baking tray and bake them in the oven for no longer than 15 minutes. Remove from the oven and leave to cool.

3. Using a tablespoon, scoop out the flesh of the aubergines to make a hollow cavity, keeping the skin intact.

4. Chop up the flesh and in a large bowl, mix it with the spinach, pine kernels, parsley, pecorino cheese and chopped tomatoes. Season with salt and pepper, sprinkle with 2 tablespoons of olive oil and mix well.

5. Stuff the aubergines with the mixture and place them on a baking tray. Lay the mozzarella slices on top, drizzle with the remaining oil and bake in the oven for about 15 minutes until they are golden and the cheese has melted.

6. Serve immediately with the toasted ciabatta bread.

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Serves: 4

Prep: 25 min
Cook: 30 min

Ingredients
4x Aubergines, about 200g each
1x400g tinned chopped tomatoes
200g pre-cooked Spinach, drained and chopped
2 mozzarella balls, drained and sliced
100g Pecorino cheese, grated
80g Pine kernels, toasted
3 tbsp flat-leaf Parsley, chopped
4 tbsp Italian Olive oil
1 ciabatta bread, sliced, drizzled with olive oil and toasted on a griddle pan
salt and pepper, to taste