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Stuffed Aubergines

Here is another childhood memory dish which is a classic of the healthy Mediterranean diet.
Great uncle T. who was a philosopher and had sailed the Seven Seas, used to call it ” little black patent shoes” because the very shiny aubergine skin can be such a dark purple that it looks black.
We knew what treat was in store when he mentioned the little black patent shoes that great aunt M. had prepared.
This is a family favourite and ensures that children eat a variety of vegetables in a fun way.
For a vegetarian version, replace the bacon with the flesh of the aubergines and tomatoes.

1 aubergine per person
6 slices smoked back rashers of bacon
1 big onion peeled and sliced
3 cloves garlicpeeled
1 big carrot, peeled
1sprig flat leaf parsley
Parmesan shavings
Pepper to season

1. Pre-heat the oven at 200C.
2. Rinse the aubergines and steam them briefly.
3. Meanwhile, whizz all the ingredients in a food processor.
4. Check that the aubergines are still firm and cut them in half lengthwise.
5. Scoop out the flesh delicately with a tablespoon.
6. Place the aubergines in a lightly greased oven-proof dish.
7. Lightly cook the stuffing in a non- stick frying pan without oil (the bacon will provide sufficient fat).
8. Fill the aubergines shells and sprinkle the parmesan on top.
9. Cover with foil and put in the oven for 20 minutes At 200C.

Serve immediately.
This can be a main dish or an accompaniment to a roasted meat.

Bon appétit!

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