Stuffed Aubergine & Potato Bravas

To Make It:

Scoop out the insides of the Aubergine, chop up & add to pan of oil

(Put Aubergine skins into the oven with olive oil, cook for 20mins 180)

Salt & Pepper

3 Garlic cloves

1 Onion

Tin of plum tomatoes

Tomato puree/das or red wine

Origano

Once all cooked up together for around 15/20mins and the Aubergine skins have cooked in the oven fill the skins with the mixture

Stale bread 1 or 2 slices/chunks in the blender (or crumble with hands)

Parsley (add last minute just to the breadcrumbs)

Now add the bread crumbs, parsley and parmesan S & P on top of the Aubergines.

Cook for a further 10mins or grill for the same on low.

Potato Bravas- A Rosemary roasted potato in a sweet paprika/tomato chilli sauce.