Aubergines

For me, the cold weather is all about baking. J loves aubergines and so do I, but you know me and veggies; sometimes we’re not the best of friends. However Maltese cooking has found a good compromise – good wholesome veggies stuffed with meat. You will find that I had already written about this so you will forgive me for not going into too much detail about it in this post. I basically kept the same ingredients and followed the same method. However I used aubergines this time round, cooked them till almost al dente in boiling water before distributing the filling, and also topped them with Pecorino. Goat’s cheese would also work here, and of course, never waste the pulp. It bulks up the filling and make it even more delicious. It’s easy and makes for a lovely informal supper with friends. Enjoy!

Rob x

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