Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half
lengthways
and (leaving a border of around 5mm/¼in)
cut out the flesh.
Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes.
Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes
or until softened.
Increase the heat
add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs
chilli flakes
if using
and the tomatoes and season with salt and pepper. Stir to combine
reduce the heat and cover.
Simmer for 10 minutes
remove the lid and continue to cook until any liquid has evaporated.
Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese
lemon zest and basil
and season with a little salt and pepper. Sprinkle this over the stuffed aubergines
and drizzle with more olive oil.
Bake the aubergines
uncovered
for 25–30 minutes
or until the filling is hot and the top has lightly browned. Serve.
