Aubergine al forno with ’nduja recipe | delicious. magazine

Ingredients

• 4 tbsp extra-virgin olive oil, plus extra for brushing
• 2 garlic cloves, chopped
• 2 x 400g cans chopped tomatoes
• 1 tbsp ’nduja (we used Natoora, from Ocado; or use 50g spicy cooking chorizo, chopped)
• 3 large or 4 small aubergines
• Large bunch fresh basil
• 1-2 tsp sugar
• ½ lemon
• 200g smoked mozzarella (or use regular mozzarella)
• 100g grana padano cheese, grated
• 100g shelled hazelnuts, toasted and roughly chopped
• You’ll also need…
• 1.2 litre ovenproof baking dish