We went for a long walk on Saturday, without our bikes, just walking. Doesn’t sound like something special, I know, but since we live in Amsterdam, it’s like walking naked. We wanted to get some snacks on the market but we ended up buying kg of vegetables and caring them around for a whole day. Anyway, it was worth it, because we used it all for a breakfast!
You will need:
- 2 aubergines
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 12 cherry tomatoes, cut in halves
- 50g green olives, without seeds and chopped
- handful fresh basil, chopped
- 125g ball of mozzarella, cut
Heat the oven to 220ºC. Cut the aubergines in half lengthways and scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins.
You will need the flesh so chop it and put on side. Meanwhile heat the oil on a frying pan, tip in the onion and cook until soft. Add the aubergine flesh and cook through. Add the garlic and tomatoes and cook for 3 mins more. In the end stir in olives, basil, mozzarella and seasoning.
When the aubergine shells are ready, remove from the oven and reduce heat to 200ºC. Fill the shelves with prepared mix, sprinkle with breadcrumbs and pour over with a bit of oil.
Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden.
Source: BBC Good Food