Ingredients

• 1 aubergine
• cut in half lengthways
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 75g/2½oz chorizo
• 1 tomato
• finely chopped
• 50g/1¾oz spinach
• chopped
• 75g/2½oz ricotta cheese

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Scoop some of the flesh out of the middle of the aubergine halves. Finely chop the flesh and set aside.
• Place the aubergine halves onto a baking sheet
• drizzle with half the olive oil and season well with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.
• Meanwhile
• heat the remaining oil in a frying pan over a medium heat and fry the chorizo for 2-3 minutes. Add the chopped aubergine flesh and cook for 1-2 minutes. Add the tomato and spinach and cook for another minute.
• Remove from the heat
• stir in the ricotta and season well with salt and freshly ground black pepper.
• Remove the aubergine halves from the oven
• spoon the filling mixture into the aubergine halves and place back in the oven for 6-8 minutes
• or until softened and golden-brown.
• To serve
• place the stuffed aubergine halves onto two plates.