Baked Aubergines with Two Cheeses and Basil from Sud de France by Caroline Conran
Cut the aubergines in half and carefully scoop out the flesh with a teaspoon, keeping the shells intact. Chop the flesh and sprinkle both the flesh and the shells with salt. Allow to drain for...
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Ingredients
- salt, pepper
- 6 tbsp olive oil
- 50 g Gruyère, grated
- 50 g Parmesan cheese, finely grated
- 1 tomato, skinned, deseeded and cut into dice
- 1 bunch basil, chopped
- 2 aubergines
- 1 red onion, chopped
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