Baked Aubergine with Sweet Potato
I use pecorino for the topping, but you could also use Parmesan cheese. The polenta makes this dish wheat-free, but breadcrumbs could be used instead.
you will need
3 tbsps olive oil
1 large or 2 small onions, chopped small
2-3 cloves garlic, crushed
1 sweet potato, peeled and cubed
300g plum tomatoes (about 3)
½ tsp dried oregano
A large bunch fresh flat-leaf parsley, finely
1 tbsp polenta (cornmeal) or breadcrumbs
1 tbsp pecorino cheese
Sea salt and pepper
Pre-heat the oven to 180°C/ 350°F/Gas Mark 4. Cut the aubergines lengthwise and score the flesh, criss-crossing with a sharp knife. Place into a baking dish, drizzle with olive oil and season with sea salt and black pepper.
Bake for half an hour approximately or until the aubergine flesh is softened.
While the aubergines are baking, heat the olive oil in a pan and add the onions and the garlic. Continue to cook them over a low heat until they are softened.
At the same time, place the peeled and cubed sweet potato into a saucepan of water and bring to the boil. Once boiled, allow the sweet potato to cook for about four minutes and then drain and set aside.
At this stage, add the tomatoes and the oregano to the onions and stir in. Allow to cook for a further 20 minutes, by which time the tomatoes will have cooked down and combined with the onion.
Remove the aubergine from the oven and carefully scoop out the flesh with a spoon. Chop the scooped-out flesh and add to the tomato-and-onion mixture, along with half of the chopped flat-leaf parsley.
Fill the aubergine skins with the mixture, pressing down gently to fill each one completely. Mix the polenta and pecorino together and sprinkle over the top of each aubergine.
Sprinkle with a little extra olive oil and return to the oven for a further 35-40 minutes. They should be meltingly soft with a crispy topping.