Stuffed Baked Aubergines

This week will be a stay-in week. Lucky you, I hear you say. Honestly, I would love to be out and about though, instead of being stuck with a very painful ear and throat infection that’s really making me lose both my patience and hours of precious sleep. I wasn’t even going to post anything for the next few days, but C&T really needs some love, care and attention right now, so here I am. I love being here, sharing recipes and cooking tips, and writing. Also I learn so much by reading comments and blogs by my favourite people. It’s totally worth being here. Even if half of my face is a mess and telling me to rest. Now.

However it’s going to be a rainy week they say, and what better excuse than to spend some time in the kitchen and bake. A very good friend of mine and her daughter gave me a couple of cake recipes which are the bomb. They are so good that I plan to share very soon. I just love it when people share their favourite recipes with me and in turn allow me to share them with you. I will give them a mention of course when I do just that, because that’s my style and I like to keep it that way. Come back for more later, but in the meantime onto today’s dish.

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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