Anyone who’s been following my Twitter the last few days will know that I’ve had an excess of gammon which needed using up. So last night, I experimented with a variation of an old favorite – stuffed aubergine.
To be honest I was in a hurry, and just needed to get a meal on the table quickly since it had been a long day, and this could certainly be improved but it was still tasty and made a change from the usual ways I use up ham or gammon!
1 large aubergine (egg plant)
200g (8 oz) cubed ham or gammon
50g cubed feta cheese
2 tbps olive oil
1 slice of bread
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp mixed herbs
1/2 can of chopped tomatoes
Simply mix together the cubed ham, onion, garlic and tomatoes together in a bowl with a few turns of black pepper.
Slice the aubergine in half lengthways, and use a spoon to scoop out most of the flesh leaving a 1/2 cm (1/4 inch) thick shell. Place the aubergine halfs in a baking tray, and brush with the olive oil.
Finely chop the aubergine flash and mix into the ham mixture, then spoon this into the 2 aubergine shells, mounding it up high.
Tear the slice of bread into pieces and blitz in a blender to form crumbs. Add the mixed herbs, and blitz for another couple of seconds. Scatter the cubed feta over the stuffed aubergines, then spoon over a generous layer of breadcrumbs.
Bake in the oven until the breadcrumbs are a golden brown, and the aubergine flesh is soft (approximately 25 minutes) and serve with a mixed salad.