Stuffed Aubergines

 Love aubergines, and this technique for prep and bake, means that whatever ragu you stuff them with will work.

Take your aubergine and with a potato peeler take a strip off the top and either side. Make a slice with a sharp knife through the top - without cutting through. Bake in the oven for about an hour.

Meanwhile

Make your stuffing sauce, on this occassion I used sausage meat, garlic, herbs, onions, tin of toms, puree and seasoning then added some bread crumbs and an egg, and some grated parmesan.

Your aubergines should look like these when they come out of the oven, part them and remove some of the flesh and chop and add to your ragu.

Next remove the seeds that you can see on the picture - these seeds are the bitter taste in an aubergine.

Stuff the aubergines with your ragu and decorate with slices of a red pepper and bake for another forty mins.

Enjoy