Clean the aubergines/eggplants and dry with kitchen paper. Slice them in half lengthways and using a sharp knife make lengthways (vertical) and widthways (horizontal). Make about 4 vertical and 8 horizontal.
4 medium aubergines
Sprinkle with salt and put to one side for about 20 -25 minutes.
While the aubergine is salting, make the sauce.
Place a saucepan over a medium heat and add the oil.
When hot add the garlic and stir for 25 – 30 seconds then ad the passata and stir.
3 cloves garlic, 10 ½ oz tomato passata
Preheat the oven at 175C/350F/Gas Mark 4.
Back to the sauce, add the mixed herbs and paprika, stir and have a taste. Season with salt and pepper to your taste. When happy, reduce the heat so it gently simmers and leave for 10 – 12 minutes. When cooked through remove from the heat.
1 tsp salt, ½ tsp paprika, 1 tsp mixed herbs, ½ tsp ground pepper
The salt will have pulled juices from the aubergines. Gently wipe excess from them and give a little squeeze to remove any more. Don’t squash them.
Place the aubergines on a baking tray and drizzle a little more olive oil and place them in the oven on the middle shelf.
Cook for 20 – 25 minutes or until the flesh has soften. Remove from the oven and pour the tomato sauce over each aubergine making sure each one is covered.
Scatter the chopped basil leaves over the sauce and the top each aubergine with the grated cheese.
10 leaves basil, 8 oz cheddar cheese
Return to the oven and cook for about another 15 minutes or until the cheese is bubbling and gold brown.
Remove from the oven and serve with a scatter of rocket leaves for the peppery bite.
2 oz rocket leaves
Notes
While I use Cheddar in this recipe, Monterey Jack, Gouda, Parmesan, Mozzarella all work well. I find cheddar has a lovely flavour, melts well and is economical.